📝 About This Recipe
Capture the fleeting magic of early summer with these vibrant, crunchy garlic scapes, transformed through the ancient art of lacto-fermentation. This process mellows the raw garlic heat into a complex, tangy zing with a deep umami finish that rivals the finest pickles. Perfect for charcuterie boards or as a pungent garnish, these fermented spears are a probiotic powerhouse that brings a bright, savory pop to any dish.
🥗 Ingredients
The Scapes
- 1.5 pounds Fresh Garlic Scapes (trimmed of woody ends and flower bulbs)
The Brine
- 4 cups Filtered Water (chlorine-free is essential for fermentation)
- 2 tablespoons Sea Salt (use non-iodized salt like Himalayan or kosher)
Aromatics and Spices
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Yellow Mustard Seeds (adds a subtle heat)
- 1/2 teaspoon Coriander Seeds (lightly cracked)
- 1/2 teaspoon Red Chili Flakes (optional for a spicy kick)
- 4 pieces Fresh Dill Sprigs (divided between jars)
- 2 pieces Bay Leaves (helps maintain crispness due to tannins)
👨🍳 Instructions
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1
Thoroughly wash two wide-mouth quart-sized glass jars and their lids with hot, soapy water. Rinse well and let air dry.
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2
Prepare the brine by combining 4 cups of filtered water with 2 tablespoons of sea salt in a pitcher. Stir vigorously until the salt is completely dissolved and the water is clear.
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3
Wash the garlic scapes under cold running water. Trim off the tough, woody bottom inch of the stalks and the pointed flower bulb at the top, leaving only the tender green stems.
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4
Divide the peppercorns, mustard seeds, coriander seeds, and chili flakes evenly between the two jars. Place one bay leaf and two sprigs of dill into each jar.
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5
Pack the garlic scapes into the jars. You can either coil them tightly to follow the curve of the jar or cut them into 4-inch lengths to stand them upright. Pack them as tightly as possible without crushing them.
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6
Pour the brine over the scapes, ensuring they are completely submerged. Leave at least 1 inch of headspace at the top of the jar.
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7
Use a fermentation weight or a small glass ramekin to weigh the scapes down. It is critical that no vegetable matter is exposed to air, as this can lead to mold.
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8
Seal the jars with a fermentation lid or a standard lid screwed on loosely to allow gases to escape. If using a standard lid, you must 'burp' the jar daily.
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9
Place the jars in a cool, dark spot out of direct sunlight (65-75°F is ideal). Place a tray underneath to catch any brine that might bubble over.
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10
Monitor the jars daily. After 3-4 days, you should see tiny bubbles and the brine may become slightly cloudy—this is a sign of healthy fermentation.
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11
Taste a scape on day 7. If they are pleasantly tangy and have lost their raw bite, they are ready. If you prefer a more sour flavor, let them ferment for another 3-5 days.
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12
Once the desired flavor is reached, remove the weights, tighten the lids, and transfer the jars to the refrigerator. The cold temperature will significantly slow the fermentation process.
💡 Chef's Tips
Use only filtered or spring water; chlorine in tap water can kill the beneficial Lactobacillus bacteria needed for fermentation. Don't discard the flower bulbs! You can ferment them separately or chop them up for use in stir-fries. If you see a white film on the surface (Kahm yeast), simply skim it off; however, if you see fuzzy mold or smell something putrid, discard the batch. For the crunchiest scapes, add a grape leaf or a pinch of loose-leaf black tea to the jar; the tannins prevent the vegetables from softening. Always use clean utensils when removing scapes from the jar to avoid introducing unwanted bacteria.
🍽️ Serving Suggestions
Chop the fermented scapes and fold them into a classic potato salad for a bright, probiotic lift. Serve alongside grilled ribeye or fatty pork chops to cut through the richness of the meat. Dice them finely and mix into cream cheese or Greek yogurt for an instant savory dip. Use the leftover brine in a 'Dirty Martini' or as a tangy base for a vinaigrette. Wrap a single fermented scape spiral around a piece of sharp white cheddar for a sophisticated snack.