Are you in love with garlic scapes? Me, too! They are great oven-roasted or grilled, in tossed salad, potato salad; you can even use them to make pesto. And fermented garlic scapes are absolutely the best!
For the uninitiated, scapes are the curly stalks that form a seed head and grow on hardneck garlic varieties. It’s a good idea to remove them to allow all the plant’s energy to form bulbs. Milder than garlic, they are a treat themselves.
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Fermented Garlic Scapes
Scapes couldn’t be easier to ferment. Fermenting them preserves them for later use, and is a great way to add probiotics to your diet.
The fermented garlic scapes may used in the same ways you would use them straight from the garden. Keep in mind, though, that cooking them will destroy the probiotics.
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Lacto-fermented Garlic Scapes
- garlic scapes
- 3 tablespoon sea salt per quart of water
- non-chlorine water
- You may ferment as little or as many scapes as you like. Simply curl the scapes into a circle just smaller than the diameter of your clean fermenting jar, and place inside.
- Cover the scapes with brine which consists of 3 tablespoons of sea salt to 1 quart of water. Adjust the amount of brine to suit the amount of scapes you've harvested.
- Place a weight on top of the scapes to keep them submerged. You may use a scrubbed rock, a purchased weight for fermentation, or even a plastic bag which contains some water.
- Allow your scapes to ferment for several days at room temperature, and then refrigerate.
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