Wash and cut garlic chives into 2-inch lengths. Peel and julienne the Korean radish and carrot. Thinly slice the garlic cloves.

In a bowl, combine chopped garlic chives, radish, carrot, and garlic. Sprinkle Korean chili flakes and toss to coat evenly.

In a saucepan, mix rice vinegar, water, sugar, salt, and fish sauce. Simmer over medium heat until dissolved, then cool.

Pack the vegetable mixture into a sterilized jar, pressing gently to eliminate air pockets.

Pour the cooled brine over the vegetables, ensuring everything is submerged.

Seal the jar and refrigerate for at least 24 hours before consuming, ideally 2-3 days for fuller flavor.