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    RECIPE: LACTO-FERMENTED GARLIC SCAPES

    Recipe: Lacto-fermented Garlic Scapes

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    Rated 3.8 stars by 5 users

    Even before the garlic is ready to harvest, garlic scapes are ready to use to add to salads or ferment for later. These snappy scapes will quickly become a favorite finger food.


    15 minutes

    45 minutes

    6



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH







    INGREDIENTS:

    • 3 Tbsp. sea salt
    • 4 cups filtered water
    • ½ tsp. coriander seeds
    • ½ TSP. fennel seeds
    • ⅛ tsp. black pepper
    • ½ tsp. red pepper flakes
    • 1½-2 dozen fresh garlic scapes
    • 4-5 sprigs fresh dill

    INSTRUCTIONS:

    1. Prepare brine by completely dissolving sea salt in water.
    2. In a quart-size jar, add the coriander, fennel, black pepper, and red pepper flakes.
    3. Cut the scapes to fit into a quart jar. Fill jar with scapes, leaving 1 inch headspace.
    4. Using a butter knife, slide the dill sprigs in against the side of the jar.
    5. Fill the jar with prepared brine, covering the scapes completely and leaving at least ½-inch headspace.
    6. If necessary, weigh the scapes down under the brine to keep them submerged.
    7. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
    8. Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
    9. Once the scapes are finished, put a tight lid on the jar and move to cold storage.


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