1 cup water
1/2 cup rice vinegar
1 cup sugar
4 cloves garlic, minced
2 to 3 red chilies, finely chopped
1 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water
Combine water, rice vinegar, sugar, garlic, chilies, and salt in a saucepan
Bring to a boil over medium heat
Reduce heat and simmer for 5 to 7 minutes
Mix cornstarch with 2 tablespoons water
Stir the cornstarch slurry into the saucepan
Cook for 1 to 2 minutes until thickened
Remove from heat and cool
Store in a clean jar or bottle in the refrigerator