Crispy Garlic Scape Pickles (Maneuljjong Jangajji)
Garlic Scape Pickles with an Irresistibly Crisp Texture
Garlic scapes are a delightful spring ingredient, and pickling them is the best way to enjoy their crispness and unique flavor year-round! With the right brine ratio, making these crunchy and refreshing pickles is incredibly easy. Give it a try – you’ll love them!
Main Ingredients- 1.7kg garlic scapes (trimmed)
- 1 piece dried kelp (about 10cm)
Pickling Brine- 3 cups kelp-infused water
- 2 cups soy sauce
- 2 cups sugar
- 2 cups vinegar
- 1 cup soju (or cooking wine)
- 3 cups kelp-infused water
- 2 cups soy sauce
- 2 cups sugar
- 2 cups vinegar
- 1 cup soju (or cooking wine)
Cooking Instructions
Step 1
Prepare about 1.7kg (roughly 2 bundles) of garlic scapes. Trim about 1cm from the ends and cut them into bite-sized pieces, about 4-5cm long. This preparation ensures even pickling and a tender bite after processing.
Step 2
The flower bud part of the garlic scapes can be tough, so it’s best to trim and discard it during preparation. Removing this will contribute to a more pleasant and tender texture in your pickles.
Step 3
Rinse the prepared garlic scapes thoroughly under running water about three times to remove any dirt or debris. Then, fill a bowl with 3 cups of water and add 2 tablespoons of vinegar. Submerge the garlic scapes in this mixture for 20 minutes. This step helps to eliminate any raw odor and enhances their crispiness.
Step 4
First, let’s make the kelp-infused water. Combine 3 cups (720ml) of fresh water with one piece of dried kelp (about 10cm). Let it steep for about 20 minutes. If you’re short on time, you can also add the kelp directly to the brine while it’s boiling.
Step 5
Now, let’s prepare the pickling brine. In a pot, combine the kelp-infused water, 2 cups of soy sauce, and 2 cups of sugar. Bring this mixture to a boil over medium-high heat. Once it starts boiling, stir in 1 cup of soju and 2 cups of vinegar, then immediately turn off the heat. Adding the soju and vinegar at the end helps to preserve their alcohol content and fresh aroma.
Step 6
Once the prepared brine has cooled slightly (lukewarm or still warm is fine), place the drained garlic scapes into a clean glass jar. Pour the warm brine over the garlic scapes, ensuring they are fully submerged. Pouring the brine while it’s still hot helps maintain the garlic scapes’ crisp texture.
Step 7
To achieve the best flavor, refrigerate the pickles for at least two days. If there’s excess brine after two days, you can carefully pour it out, re-boil it, let it cool completely, and then pour it back over the garlic scapes. After about another week of maturation, you’ll have perfectly crisp and tangy garlic scape pickles ready to enjoy. They make a fantastic side dish for any meal!
