Wash and trim 200g of garlic chives, cutting them into 2-inch lengths. Peel and julienne a small Korean radish and a small carrot, then add 2 thinly sliced garlic cloves.

Sprinkle 2 tablespoons of Korean chili flakes over the vegetable mixture and gently toss to ensure even distribution.

In a medium saucepan, combine 1 cup of rice vinegar, ½ cup of water, ¼ cup of sugar, 1 tablespoon of salt, and 1 tablespoon of fish sauce. Heat until sugar and salt dissolve.

Once the brine cools, pack the vegetable mixture into a glass jar.

Pour the cooled brine over the vegetables, ensuring they are submerged.

Seal the jar and refrigerate for at least 24 hours, preferably 2-3 days for best flavor.