Korean-Style Scallion Pickle - Ultimate Rice-Stealing Side Dish

Steps

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1. 1
   Slice the garlic cloves into medium-thickness slices.
   ▶ ≈0:12
2. 2
   Select fresh scallions and cut away the white and light green portions, setting aside the darker green tops.
   ▶ ≈0:18
3. 3
   Slice the white and light green scallion parts into even rounds.
   ▶ ≈0:35
4. 4
   Combine the garlic slices and scallion rounds in a clean glass jar, packing them in firmly.
   ▶ ≈0:47
5. 5
   Add half a tablespoon of coarse salt.
   ▶ ≈1:01
6. 6
   Add five tablespoons of sugar.
   ▶ ≈1:01
7. 7
   Pour in eight tablespoons of vinegar.
   ▶ ≈1:01
8. 8
   Pour in 100 ml (about half a cup) of soju.
   ▶ ≈1:08
9. 9
   Fill the jar with hot water to the brim.
   ▶ ≈1:08
10. 10
    Seal the jar tightly and let ferment at room temperature. Shake the jar occasionally to mix, adjusting fermentation time based on weather and scallion thickness until the pieces turn pale green and develop the desired flavor.
    ▶ ≈1:15