my favorite part of k-bbq meals 🔥 Korean Pickled Sliced Radish + Purple Onion Veggies: •sliced radish •purple onion Brine: •1 cup water •1 cup apple cider vinegar •1/2 cup brown sugar •1 tbsp salt Heat until sugar dissolves. Let the brine cool slightly, then pour over veggies so they stay more crunchy. Leave out at room temperature for 1–2 days, then refrigerate. ⸻ Soy Sauce Pickles Veggies: •cucumbers •celery •jalapeños •sweet onions Brine: •1 cup water •1/2 cup apple cider vinegar •1/2 cup soy sauce •1/2 cup brown sugar Heat until sugar dissolves. Let cool slightly before pouring over veggies for extra crunch. Leave out at room temperature for 1–2 days, then refrigerate.