Even before the garlic is ready to harvest, garlic scapes are ready to use to add to salads or ferment for later. These snappy scapes will quickly become a favorite finger food.
- 3 Tbsp. sea salt
- 4 cups filtered water
- ½ tsp. coriander seeds
- ½ TSP. fennel seeds
- ⅛ tsp. black pepper
- ½ tsp. red pepper flakes
- 1½-2 dozen fresh garlic scapes
- 4-5 sprigs fresh dill
- Prepare brine by completely dissolving sea salt in water.
- In a quart-size jar, add the coriander, fennel, black pepper, and red pepper flakes.
- Cut the scapes to fit into a quart jar. Fill jar with scapes, leaving 1 inch headspace.
- Using a butter knife, slide the dill sprigs in against the side of the jar.
- Fill the jar with prepared brine, covering the scapes completely and leaving at least ½-inch headspace.
- If necessary, weigh the scapes down under the brine to keep them submerged.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
- Once the scapes are finished, put a tight lid on the jar and move to cold storage.