📝 About This Recipe
Capture the fleeting magic of early summer with these vibrant, lacto-fermented garlic scapes. This sugar-free preservation method transforms the sharp, pungent bite of raw scapes into a mellow, tangy, and deeply savory delicacy with a texture reminiscent of a crisp green bean. Rich in probiotics and bursting with 'garlicky-meets-herbal' notes, these fermented jewels are a testament to the transformative power of salt, water, and time.
🥗 Ingredients
The Scapes
- 2 pounds Fresh Garlic Scapes (trimmed of the fibrous flower bulb and woody ends)
The Brine (3% Salinity)
- 4 cups Filtered Water (chlorine-free is essential for fermentation)
- 2 tablespoons Sea Salt or Himalayan Pink Salt (ensure it is non-iodized)
Aromatics and Spice
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 2 pieces Bay Leaves (provides tannins to keep scapes crunchy)
- 4 pieces Fresh Dill Sprigs (roughly torn)
- 1/2 teaspoon Coriander Seeds (whole)
👨🍳 Instructions
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1
Begin by thoroughly cleaning two wide-mouth quart 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. Stir vigorously until the salt is completely dissolved. If you heat the water to dissolve the salt, ensure it cools to room temperature before use.
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3
Wash the garlic scapes in cold water. Trim off the pointed flower bulb at the top and about an inch from the tough, woody bottom end.
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4
Decide on your shape: You can either coil the scapes whole to fit the jar's circumference or cut them into 3-4 inch uniform batons for easier snacking.
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5
Divide the peppercorns, mustard seeds, coriander seeds, chili flakes, and bay leaves evenly between the two jars.
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6
Pack the garlic scapes into the jars tightly. If using batons, stand them vertically; if coiling, press them down firmly. Leave at least 2 inches of headspace at the top of the jar.
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7
Tuck the fresh dill sprigs into the gaps between the scapes.
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8
Pour the prepared brine over the scapes until they are completely submerged. It is vital that no vegetable matter is exposed to air.
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9
Place a glass fermentation weight on top of the scapes to keep them weighed down beneath the brine. If you don't have weights, a clean small stones or a smaller glass jar filled with water can work.
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10
Wipe the rim of the jar and seal with a fermentation lid or a standard lid screwed on loosely to allow gases to escape.
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11
Place the jars in a cool, dark spot out of direct sunlight (65-75°F is ideal). Place a tray underneath to catch any potential brine overflow.
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12
Check the jars daily. If using a standard lid, 'burp' them by quickly opening and closing the lid to release CO2 buildup. The brine will become cloudy after a few days; this is a sign of healthy fermentation.
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13
After 7 days, taste a scape. It should be tangy and less 'hot' than a raw scape. If you prefer a more sour flavor, let it ferment for up to 14 days.
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14
Once the desired flavor is reached, remove the weight, tighten the lid, and move the jars to the refrigerator. The cold temperature will significantly slow the fermentation process.
💡 Chef's Tips
Use the freshest scapes possible; if they are limp, they will not stay crunchy after fermentation. Always use filtered or spring water, as chlorine in tap water can kill the beneficial bacteria needed for fermentation. Don't skip the bay leaf; the tannins help maintain the structural integrity and 'snap' of the scapes. If you see a white film on the surface (Kahm yeast), simply scrape it off; however, if you see fuzzy mold or smell something putrid, discard the batch. Label your jars with the date so you can track the fermentation progress accurately.
🍽️ Serving Suggestions
Chop finely and fold into a sugar-free Greek yogurt dip or tartar sauce. Serve alongside a grilled ribeye steak or fatty pork chops to cut through the richness. Use as a garnish for a sugar-free Bloody Mary or a dirty martini. Dice and toss into a cold tuna or chicken salad for an instant probiotic boost. Wrap a fermented scape baton in a slice of prosciutto for an elegant, keto-friendly appetizer.