L.A. style pickles (L.A. Jangajji)

Steps

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1. 1
   Wash the celery thoroughly and cut it crosswise into pieces about one and a half inches long.
   ▶ ≈4:30
2. 2
   Slice the seedless cucumber crosswise into approximately half-inch thick pieces.
   ▶ ≈5:16
3. 3
   Peel the Korean radish and cut into pieces similar in size to the celery, using about 6 ounces.
   ▶ ≈5:29
4. 4
   Cut half of a medium onion into pieces.
   ▶ ≈6:14
5. 5
   If using peppers (optional), prepare the serrano pepper and small red chili pepper.
   ▶ ≈6:32
6. 6
   Place all the vegetables into a 7-cup glass jar, pressing down gently to pack them in.
   ▶ ≈7:02
7. 7
   Make the brine by combining 1 cup soy sauce, 1 cup vinegar, half cup sugar, and 2 cups water.
   ▶ ≈7:40
8. 8
   Heat the brine over high heat, bringing it to a vigorous boil and continuing to boil for about 5 minutes or more, at least 2 additional minutes.
   ▶ ≈8:21
9. 9
   Pour the hot brine into the jar with the vegetables and allow it to cool to room temperature.
   ▶ ≈9:00
10. 10
    Once completely cooled, refrigerate the jar. Serve the pickles cold.
    ▶ ≈9:32