Garlic scapes are the flower buds of the garlic plant, they are only available for a very short period of time, they keep well for weeks to months in the fridge in a paper bag, they are absolutely delicious with their mild garlic flavor in cooked dishes, especially sautéed in butter but if you would like to enjoy the crisp, crunchy garlic scapes with a milder taste than regular fresh garlic cloves, I would highly recommend that you give the lacto fermented version a try.
Once the the garlic scapes are ready to eat, they can be used in salads, salad dressings, sauces or the base for pesto.
- Garlic scapes
- Sea salt or Himalayan salt
- Bay leaves
- Corriander seeds
- Kefir whey
- Pepper flakes or
- Filtered water
Wash the garlic scapes, arrange them in jars, add the desired spices to the jar.
Mix salt with filtered water with salt, 1 1/2-2 tablespoons per liter of water, pour over the garlic scapes, add a tablespoon of kefir whey to each jar.
Don't tighten the lids while they are fermenting on the counter, a clean cloth can also be used, the liquid will get foamy and bubbly first, then it will slow down but it's still fermenting at a pretty rapid pace.
You will know that they are fully fermented and ready to be enjoyed or stored in the fridge when their color changes from a vibrant green to a darker green and the texture changes from raw to perfectly pickled.