Preserved Garlic Stems, Culinary Delight Through Fermentation
Learn how to make your own brine-pickled (fermented) garlic scapes at home, a flavorful and gut-friendly way to preserve this seasonal ingredient while maximising its health benefits.
**Ingredients** - Fresh garlic scapes - Non-iodized salt (sea, kosher, or canning salt) - Non-chlorinated water - Optional: dill, other herbs, or spices - Fermentation weight (or a clean stone/small jar) - Pint or quart mason jar
**Instructions** 1. Prepare the Scapes: Wash garlic scapes and cut into 3-inch pieces. 2. Prepare the Jar: Wash and dry the jar thoroughly. 3. Packing: Pack the jar tightly with garlic scapes, optionally layering with dill or other herbs between layers. Leave about 1 inch of headspace at the top. 4. Make the Brine: Dissolve salt in room-temperature, non-chlorinated water (ratio: 1 tsp salt per 1 cup water). For a stronger brine, some recipes use a 2.5% salt solution (about 2 tsp salt per cup of water). 5. Fill the Jar: Pour the brine over the scapes until completely submerged. Place a fermentation weight or a clean object over the scapes to keep them under the brine. 6. Seal and Ferment: Close with a fermentation lid (or a regular lid that you “burp” daily to release gases). Leave at room temperature for 5–7 days. Bubbles and a cloudy brine indicate active fermentation. When done, the brine will clear slightly. 7. Store: Once fermented to your liking, transfer to the refrigerator, where they will keep for 6–8 months.
**Benefits of Fermented Garlic Scapes** - Probiotic Rich: Fermentation introduces beneficial bacteria (lactobacilli) that support gut health and digestion. - Nutrient Retention and Enhancement: The process preserves nutrients and can increase the bioavailability of certain vitamins and minerals. - Distinct Flavor: Fermented garlic scapes develop a tangy, complex flavor—less sharp and pungent than fresh, with subtle garlic notes and a pleasant sourness from lactic acid. - No Added Vinegar: Unlike quick-pickled recipes, fermented garlic scapes use only salt and water, resulting in a living, probiotic-rich food rather than a vinegar-preserved product.
**Quick Comparison: Fermented vs. Pickled (Vinegar) Garlic Scapes**
| Feature | Fermented (Brine) Scapes | Vinegar-Pickled Scapes | |-------------------|----------------------------------|---------------------------------------| | Probiotics | Yes | No | | Ingredients | Salt, water, optional herbs | Vinegar, salt, sugar, water | | Flavor | Tangy, sour, garlicky, complex | Sharp, acidic, garlicky | | Preparation Time | 5–7 days fermentation | Ready after cooling (same day) | | Shelf Life | 6–8 months (refrigerated) | Weeks to months (refrigerated) | | Health Benefits | Probiotic, nutrient-rich | Preservative, no probiotics |
With its tangy, sour, and garlicky flavour, fermented garlic scapes are a delicious alternative to vinegar-pickled scapes. The process is simple and straightforward, happening at room temperature, and results in a probiotic-rich, nutrient-dense preserve that can be stored in the fridge for up to 8 months. Enjoy the health benefits and unique flavour of fermented garlic scapes today!
- incorporating science, learn how to ferment garlic scapes at home for a flavorful and gut-friendly way to preserve this seasonal ingredient, while maximizing its health benefits.
- interested in food-and-drink, consider incorporating healthy-cooking methods like fermentation into your lifestyle, for the nutrient retention and enhancement it offers.
- passions lie in fitness-and-exercise and health-and-wellness, discover the probiotic rich properties of fermented garlic scapes, which support gut health and digestion, aiding in overall wellness.
- pursuing an appreciation for lifestyle, explore diverse culinary techniques like fermentation, which results in unique flavor profiles, such as the tangy, sour, garlic-noted scapes.
