Korean Fermented Garlic Scapes!
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/
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/
