Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles) Recipe

Ingredients (9)

• 1 cup (240ml) distilled white vinegar
• 3/4 cup (180ml) soy sauce
• 1/4 cup (60ml) maple syrup
• 3 tablespoons (45ml) fish sauce
• 1/2 large  yellow onion (about 5 ounces; 145g), cut into 1 1/2- to 2-inch pieces
• 6 medium garlic cloves (30g), halved lengthwise
• 4 ounces (115g) moderately hot chiles such as jalapeños or Italian long hot chiles, stemmed and sliced into 3/8-inch-thick rounds (about 1 cup)
• 4 ounces (115g) mild chiles, such as green asagi gochu Korean chiles, shishitos, or Jimmy Nardellos, stemmed and sliced into 3/8-inch-thick rounds (about 1 cup)
• 4 ounces (115g) chayote squash, kohlrabi, or daikon radish, peeled and cut into 1- by 1- by 1/2-inch pieces (about 1 cup)