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Fermentation: 2 kg garlic shoots, 3 cups (420 g) of sea salt, 100 ml of soju, 4 L of water Gochujang seasoning: 250 g of fermented garlic shoots, 2 T of gochujang, 1 T of red pepper powder, 1 t of sugar, 1/2 T of plum extract, 2 T of grain syrup, 1/2 T of sesame seeds, 1 t of sesame oil, a few chopped green onions *Cup = 200 cc measuring cup, T = 15 cc, t = 5 cc measuring spoon. [Fermenting Garlic Shoots] 1. Place the garlic shoots in a container and pour in the salt water (420 g of sea salt + 4 L of water) and 100 ml of soju. (Just enough to submerge the garlic scapes is fine.) 2. Then, press down with a heavy stone or plate, cover, and let ferment at room temperature for about 3 weeks. [How to Make Gochujang Garlic Stalk Pickles] 1. Wash the fermented garlic scapes two or three times to remove any excess moisture, then cut them into bite-sized pieces. 2. Add gochujang, red pepper powder, sugar, plum extract, and grain syrup to the garlic scapes. Mix well. Finally, add the sesame seeds, sesame oil, and chopped green onions. Mix gently once. Done! *After mixing, taste the scapes. If they're bland, adjust the flavor by gradually adding more gochujang, sugar, etc. #GarlicSproutPickledGarlic #HowToMakeGarlicSproutPickledGarlic #GarlicSproutPickledGarlic #HowToMakeGarlicSproutPickledGarlic #HowToMakeGarlicSproutPickledGarlic #HowToPickleGarlicSprouts #PicklingGarlicSprouts