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Lacto-fermented Garlic Scapes
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 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
- Prepare brine by completely dissolving sea salt in water.
- To 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.
Makes 1 quart.
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