5 cups white vinegar
2 cups honey
2 star anise
2 cinnamon sticks
6 whole cloves
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon cumin seeds
4 red onions
15 watermelon radishes
8 chayote
2 cups micro cilantro

Place vinegar in pot, add honey and spices. Bring to a boil. Julienne onions and thinly slice radishes on mandolin. Place onions and radishes in vacuum-seal bag and pour hot vinegar solution into bag ¼ full and vacuum seal the bag. Let compressed radishes and onions sit in solution for 30 to 45 minutes. On mandolin, slice chayote in thin strips. At service, add chayote strips to the solution with the onion and radishes.