I made these a few days ago. Very simple recipe by David Chang, works with onions, carrots, cucumbers, daikon, etc. You can eat them the next day and they’ll keep for a month or longer in the fridge.
https://www.esquire.com/food-drink/food/recipes/a6279/momofuku-recipe-1009/
About Lloyd Kahn
Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the
Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include
Shelter,
Shelter II (1978),
Home Work (2004),
Builders of the Pacific Coast (2008),
Tiny Homes (2012), and
Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:
They look wonderful, but spelling error. Try
Momofuku's Vinegar Pickles
The onions look great. We use a lot of onions, grow them or I should say try to grow them. They never seem to get as big or as sweet as my grandpa’s did. My grandma always had a jar, not always sliced but small quartered ones, of red onions on the table. Thanks for sharing you picture and recipe.
Carolyn