Choi's philosophy is "you can pickle anything!" Choi recommends making a "big barrel of brine" so you can pickle many different things at once. He's not a fan of measurements, so he urged the crowd, "Don't think about the tedious aspect of it."
Choi's basic brine starts with a simple syrup made from about one part water to one part sugar, boiled over the stovetop until the sugar dissolves. Then, stir in one part rice vinegar, and salt the liquid to taste.
Once the brine has cooled to room temperature, pour it over the vegetables or fruit. Then, weigh it down with a plate or bowl and refrigerate for two to three days.