Clean Salt-Pickled Maneuljjong Jangajji (Pickled Garlic Scapes)

Ingredients

• A bundle of garlic scapes is usually about 500g, and here they are trimmed of flower buds to make 1kg.
• You can pickle them whole and long to use in gimbap, or cut them into your desired length.

Steps

1. Prepare the garlic scapes

   

   

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   Cut off the flower buds, wash under running water, and drain the moisture thoroughly.

   Trim away just the dry tips and ferment them whole and long in the pickling brine.

   (I did this because I want to use them in gimbap too, but you can cut them to whatever length you like.)

2. Make the pickling brine

   

   

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   Pour 6 cups water, 2 cups sugar, 2 cups vinegar, and 1/2 cup coarse sea salt into a pot.

   

   Turn on the heat and bring to a boil while stirring so the sugar at the bottom dissolves well.

   I used brown sugar because I was out of white sugar, so the color is dark. I did not pour in soy sauce.

   Once it comes to a boil, let it boil for about 30 seconds more, and then right away...

   

   

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   Pour it directly over the garlic scapes. Do not cool it down; pour it right after boiling.

   As it cools, the color of the garlic scapes will begin to change.

   

   

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   Turn them over top to bottom once while cooling, and once completely cooled, their color will turn quite yellowish.

   Now pour both the garlic scapes and all the pickling brine into a container, and at the end, pour in 1 cup soju, which has sterilizing and disinfecting effects, and mix.

   Soju works as a natural preservative, so you can enjoy them for a long time without spoiling.

3. Ferment

   

   

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   Press down with a large plate so they do not float, and ferment in the shade out of sunlight for at least 10 days.

   It is similar to the fermentation time for pickled cucumbers (oiji); warmer weather speeds up the process, so taste the garlic scapes occasionally, and once they taste right, store them in the refrigerator to eat.

   When aging pickled cucumbers or jangajji, ferment them at room temperature.

4. Season fermented garlic scapes

   

   

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   After fermenting for ten days, I kept these in the refrigerator and took them out yesterday. This is 200g.

   They are not overly salty, so I sliced them right away without rinsing in water.

   

   

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   Add 1 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp corn syrup, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds, toss evenly, and finish.

   Adjust the amount of gochujang depending on the saltiness of the garlic scapes, and add vinegar or sugar to taste before tossing.

5. Finish

   

   Here is the seasoned pickled garlic scapes made with the salt version.

   Looks delicious, right?

   

   

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   You can enjoy them clean without seasoning, or toss them in a spicy seasoning for great flavor.

   I cut them long to use in gimbap instead of yellow pickled radish, and it works wonderfully. You can also chop them finely to use in rice balls.

   Put up a batch of this pickled garlic scapes to use as a versatile side dish, and you will be well stocked for 1 full year.

Ppunwife's tips

• Pour the boiled pickling brine directly over the garlic scapes right away without cooling it down.
• Adding 1 cup soju at the end provides sterilizing and natural preservative effects, allowing you to enjoy them for a long time without spoiling.
• When fermenting pickled cucumbers or jangajji, keep them at room temperature; warmer weather speeds up fermentation, so check the taste occasionally and refrigerate once ready.
• When seasoning, adjust the amount of gochujang according to the saltiness of the garlic scapes, and add vinegar or sugar to your taste.

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