Korean Pickled Vegetables

Korean pickled vegetables. I tasted this the other day at the Korean market that has a mini food court inside. It was a side to my Bulgogi noodle soup. It was so good that after walking through the produce section of said market I went back and asked the 2 guys working there what it was. Well, actually I pointed at it and gave them my best "?" face. The younger of the two told me what it was. The older asked me if I liked it. I inquired if it could be purchased in the store and after selling me a Styrofoam cup full for $2 he told me how to make it. Equal parts vinegar and soy sauce and half as much sugar. Sweet, I'll make my own. Back to the produce department for daikon (giant radish), cucumber and onion. Now the vinegar. Asian markets always have a larger selection to choose from compared to the mainstream stores in my area and vinegar was no exception. Shelves and shelves, bottles and bottles. Clear, golden to amber. Which to choose? The only English word on the bottles and shelves is "vinegar." Not too helpful so I pick a middle of the road one. Middle of the road as in just under $2. Once home I tasted the vinegar straight. Holy schnikies it was sour! I had planned to compare it the variety I keep on hand. So strong and astringent I went right to the distilled white vinegar, 5%. Normal stuff. I'm guessing what I bought was 10%. Oh well I thought, using it any way. I peeled my 18" long daikon, 1 large white onion and cut the ends off my cucumber. I combined 18 oz of vinegar with 18 oz of soy sauce and heaping cup of sugar. Mixing it to make sure the sugar dissolved then everything into a giant zip top bag. Seems like more stuff would fit so I dig around in the fridge and pull out 4 carrots and 4 small sweet peppers and add them to the mix. If I had jalapeno I would have added that too. Onto a sheet pan and into the refrigerator over night. After church today we pulled it out to do a comparison of my purchased pickled veg and homemade because hubby is always in the mood to do a food or drink taste test. Theirs is sweeter and less astringent. Mine has a bite that grabs your throat but is so tasty you keep going back to it. The addition of carrots and peppers were a good move. Next time I'll tone down the vinegar a little but in the meantime I'll be adding the 6 hard boiled and peeled eggs that have been waiting around while I figure out their purpose. I'll let you know how those turn out. Stand by.