Lacto-fermented Garlic Scapes


These snappy scapes will quickly become a favorite finger food.



  • 4 tablespoons sea salt
  • 4 cups filtered water 
  • ½ teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • ⅛ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1½-2 dozen fresh garlic scapes
  • 4-5 sprigs fresh dill
  • 3 tablespoons whey or brine from a previous vegetable ferment


  1. Prepare brine by completely dissolving sea salt in water. 
  2. To a quart-size jar, add the coriander, fennel, black pepper, and red pepper flakes. 
  3. Cut the scapes to fit into a quart jar. Fill jar, leaving 1 inch headspace. 
  4. Using a butter knife, slide the dill sprigs in against the side of the jar. 
  5. Pour in the starter and then fill the jar with the chilled brine, covering the scapes completely and leaving at least ½-inch headspace. 
  6. Cover the jar with an airlock fermentation lid or a regular lid and ferment at room temperature for 3-4 days, or to taste.
  7. Once your scapes reach the desired level of fermentation, cap tightly and transfer to cold storage.



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