Lacto-fermented garlic scapes in brine

Natural preservation full of flavor and benefits.

Ingredients

• 300 g garlic scapes
• 15 g sea salt
• 500 ml water

Preparation

1. Prepare the brine — Let 500 ml of water sit for a few hours so the chlorine evaporates. Dissolve the salt in the water.
2. Cut the garlic scapes — Cut the garlic scape stems into 1-inch segments shorter than the height of the jar.
3. Place in the jar — Place the segments upright in the jar, packed tightly against one another.
4. Submerge in brine — Cover completely with brine by filling the rubber-seal jar up to 2 cm from the rim (not all of the brine will be used).
5. Ferment — Seal the jar and let it ferment at room temperature for at least 10 days. Once opened, always use a clean utensil and keep the opened jar in the fridge.

Did you know? Liquid is overflowing, the jar is hissing, bubbles are forming? That's normal! The fermentation process is underway. Above all, do not open the jar!

Additional info: A non-pathogenic whitish film may form on the top of the jar. Simply remove it before consuming.

⏱ 15 minutes preparation · 10 days or more fermentation · Yield: 1 jar of 500 ml

📄 Download the recipe sheet (PDF)