lacto fermented garlic scapes

While I love the twang of vinegar based pickled vegetables, I definitely think there is a place on the table for lacto fermented vegetables. The lacto fermentation leaves you with a heady flavor of the original vegetable, a salty brineyness (well, it should be a word) and that nice crispy bite. Another think I love about lacto fermentation - in addition to the healthy benefits - is that it is easy to make in small batches. It isn't a whole kitchen all day canning extravaganza if you don't want it to be. I often make a pint of this, a quart of that, little by little - whatever you have leftover. Having some nice pickles on the side with dinner is really yummy and they also are always wonderful on a snack platter type of thing.

Last week I made a pint of lacto fermented garlic scapes. Super easy to do, and I really love them chopped on salads!


::lacto-fermented garlic scapes::

For all of my lacto fermented veggies I basically use the recipe from Nourishing Traditions.

Take up to about 10-15 clean garlic scapes (will vary based on how big yours are and the type of canning jar you use). You can cut off at the flower head spot, or leave on--your call.

Cut them into pieces that are the height of your canning jar - give yourself about a 3/4"-1" head room so your scapes will be fully covered by the liquid with headroom to spare.

Add them to a sanitized canning jar - pack in there!

Tuck sprigs of fresh dill into the spaces and sides. As much as you like - I use about 5 sprigs.



Add any dried herbs you like - I like adding 1-2 teaspoons of pickling spice which includes allspice, coriander, fennel, peppercorns...

In a separate jar, mix 2 teaspoons of sea salt, 2 tablespoons of whey, and about 3/4 cup of room temperature filtered water (If you don't have whey, increase salt to 4 tsp).

Let that brine sit for 10-15 minutes for salt to dissolve.


Pour the liquid over the garlic scapes, and add more water if the scapes are not covered.


Screw lid on tightly and keep at room temp for about 2-3 days, then put in the fridge! You can eat them as soon as they are chilled, but they do get even better after a few more days. They will last a few months in the fridge.

Here are just a few other lacto fermented recipes I like::

| pickles/cucumbers | garlic (yum!) | sauerkraut |

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine." -Sally Fallon, Nourishing Traditions