Crispy and Savory Garlic Scape Pickle
Garlic Scape Pickle ♥ Enhanced with Fish Sauce for Rich Umami!
Experience the unique flavor of seasonal Namhae garlic scapes! You’ll have to wait until next year if you miss them now. My mother-in-law’s secret is to mix anchovy fish sauce into the sweet and sour base. As the protein transforms into amino acids, it adds a nutty, savory depth, creating a sweet, sour, and crunchy pickle. It’s a fantastic side dish for rice, and if you dip dried seaweed or pancakes in the brine instead of soy sauce, it becomes a true ‘rice thief’!
Main Ingredients- Garlic Scapes 1kg
Pickling Brine- Soy Sauce 2 cups
- Sugar 2 cups
- Vinegar 2 cups
- Anchovy Fish Sauce 1/2 cup
- Water 1 cup
- Soy Sauce 2 cups
- Sugar 2 cups
- Vinegar 2 cups
- Anchovy Fish Sauce 1/2 cup
- Water 1 cup
Cooking Instructions
Step 1
First, wash the garlic scapes thoroughly and ensure they are completely dry. Then, trim off the tough ends of the scapes and cut them into bite-sized pieces, about 5-7 cm long.
Step 2
Now, let’s make the brine, which is the soul of this pickle. The basic ratio is 1:1:1 for sugar, soy sauce, and vinegar. For this recipe, prepare 2 cups of soy sauce, 2 cups of sugar, and 2 cups of vinegar.
Step 3
To this, add 1/2 cup of anchovy fish sauce for that nutty umami flavor and 1 cup of fresh water. Stir well until all the sugar is completely dissolved. Your delicious pickling brine is ready!
Step 4
Pack the prepared garlic scapes into sterilized glass jars. Pour the prepared brine over the scapes, ensuring they are fully submerged. To prevent the scapes from floating up as they ferment, it’s a good idea to press them down with a clean stone or a heavy weight. Store the jars at room temperature for about 2-3 weeks to let them mature. Then, you can enjoy your wonderfully sweet, sour, and crunchy garlic scape pickles!
