This Is An Addictive Condiment That Probably Would Store Well In The Refrigerator Except For Being Devoured On The Spot.
The scapes are fermented (and pickled) using a pour-over-brine method for a few days until they soften and start to turn yellow, and are then dressed in a combination of Korean red pepper paste (kochujang), red pepper flakes, fish sauce, white vinegar, brown sugar and minced fresh garlic.
See this recipe here: http://200birdies.wordpress.com/2014/07/15/fermented-garlic-scapes-korean-style/
