Prepare the vegetables by washing the garlic chives, cutting them into 2-inch lengths, julienning the Korean radish and carrot, and slicing the garlic cloves.

In a large mixing bowl, combine all the prepared vegetables and sprinkle the Korean chili flakes over the top.

Make the pickling brine by combining rice vinegar, water, sugar, salt, and fish sauce in a saucepan. Heat until dissolved, then cool.

Jar the vegetables tightly in a clean glass jar, pressing gently to remove air pockets.

Pour the cooled brine over the packed vegetables in the jar, ensuring they are fully submerged.

Seal the jar tightly and chill in the refrigerator for at least 24 hours, ideally 2-3 days for best flavor.