The recent obsession here has been Pickling.
Matt and I decided to pickle some garlic scapes one night.
I got the idea from one off my bosses.
She was telling me the process of how her mom makes them.
How come Korean people know so much about pickling?
Heating up the brine.
Shoyu, Rice Vinegar, Sugar, Salt, Peppercorns.
Little snakelike tasty garlic scapes.
Matt tried to not blow it and miss the jar.
They have been sitting in the fridge for 2 weeks.
They are just about perfect.
more fermenting
ReplyDeletechallah! how'd they turn out?
ReplyDelete