KimchiEasy
Garlic Scape Soy Pickles
Crisp garlic scapes pickled in soy brine, delivering savory, garlicky depth perfect for Korean rice meals.
Prep 20minCook 10min4 servings
garlic scape picklesmaneuljong jangajjisoy pickleskorean side dishpreserved vegetablesjangajji recipe
Instructions
- 1
Cut garlic scapes into 5 cm lengths, wash, and dry.
- 2
Boil soy sauce, water, vinegar, sugar, and kelp for pickling brine.
- 3
Remove kelp and let the brine cool.
- 4
Pack garlic scapes and chili into a jar, then pour in brine.
- 5
Refrigerate for 3 days before serving.
Tips
Reboil and repour brine after 2 days for longer storage.
Trim woody bottoms for better texture.
Nutrition (per serving)
Calories
70
kcal
Protein
3
g
Carbs
13
g
Fat
1
g
Adjust Servings
2servings
→
servings
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