½ cup of clear fish sauce (jutguk) - you can use Korean brand or Thai fish sauce)
1 cup of sugar
1 cup of vinegar
1 1b of hot green pepper (jalapeno)
1 1b of Korean white radish (moo 무)
1 1b peeled garlic pieces
1 1b small pearl onions
1 1b small pickling cucumbers (oi 오이)
Wash green pepper, get the stems out and punch a couple of holes on the bottom of the pepper.
Wash and peel Korean radish (moo 무), and cut into 6-8 square pieces. Peel skin of onions. Wash cucumbers and paper towel dry off excess water.
Mix the fish sauce, sugar, soy sauce and vinegar.
Add the cut vegetables into a large jar and pour the liquid over it. Put a (clean!) flat heavy stone on the top to press down to soak it.
After about 3-4 days, drain out the liquid – boil and cool it down. Pour it back to the jar – repeat this process 1-2 times and it’s safe to keep in the refrigerator for a long time.
When you want to serve, cut into small pieces of different pickles and serve on a small plate. You can serve it plain, or make it into a muchim (seasoned dish) by slicing each pickles and squeezing out the excess juice. Add chopped green onion, sesame oil, a pinch of sugar, and powdered sesame seed (kaesogum 깨소금).