Korean Pickled Garlic Scapes

Trim away any tough lower ends from 300 g garlic scapes, then cut the tender parts into 4 cm lengths.

Rinse them briefly, spread them on a rack, and let the surface dry for about 10 minutes so the brine does not get diluted.

Sterilize a glass jar with boiling or very hot water, then let it dry completely.

Any water left inside weakens storage quality, so pack the scapes tightly only after the jar is dry all the way inside.

Put 1 cup soy sauce, 1 cup water, 3/4 cup vinegar, 1/2 cup sugar, and 1/2 teaspoon whole black pepper in a saucepan.

Heat over medium-high, stirring until the sugar dissolves before it reaches a full boil.

When the brine reaches a strong rolling boil, keep it boiling for about 30 seconds, then turn off the heat.

Pour it while it is still actively hot, because that heat lightly cooks the scape surface and sets the crisp snap.

Immediately pour the hot brine into the jar until every scape is fully submerged.

If pieces float, press them down with a clean spoon to release trapped air and reduce empty spaces between the scapes.

Leave the jar uncovered at room temperature until completely cool, then seal it and refrigerate.

Start eating the next day, but check the seasoning and crispness on day three, when it is best served beside rich meat dishes.