How to Make Garlic scapes

Garlic scapes - the curly green shoots of hardneck garlic - ferment into a crunchy, tangy pickle with mild garlic flavor, perfect as a snack or chopped into dishes.

Category: Herbs & Spices · Method: Lactic Acid · Time: 7-14d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C

History

Fermenting garlic scapes is a time-honored preservation technique found across the Northern Hemisphere wherever hardneck garlic thrives. While prominent in Korean 'jangajji' (pickled vegetable) traditions, it is equally foundational to Eastern European and Central Asian cuisines. In countries like Russia and Georgia, scapes are traditionally fermented in simple salt brines to preserve the harvest's pungent flavor throughout the winter. As garlic scapes gained popularity in Western farmers' markets, these ancient lacto-fermentation methods were rediscovered as a superior way to maintain the vegetable's unique crunch and nutritional profile.

Ingredients

  • 1 lb Garlic scapes — Fresh, woody bottom ends trimmed; flower bulbs (umbels) removed if preferred.
  • 15-18g (approx. 1 tbsp) Salt — Sea salt or kosher salt (non-iodized) to achieve a ~3% brine concentration.
  • 2 cups (500ml) Water — Filtered or dechlorinated water.
  • To taste Optional spices — Black peppercorns, mustard seeds, or red chili flakes.

Equipment

  • Wide-mouth jar
  • Fermentation weight
  • Lid or airlock

Instructions

  1. Trim and prep scapes

    Wash the scapes thoroughly. Trim off the woody, fibrous bottom ends (similar to asparagus). You may choose to leave the pointed flower bulb (umbel) on or remove it for a more uniform look. Cut the scapes into lengths that fit your jar, or coil them tightly to fit.

    Time: 15 min

    Tip: Coiling the scapes can help wedge them under the shoulder of the jar, acting as a natural secondary weight.

  2. Prepare 3% Brine

    Dissolve 15-18 grams of salt into 2 cups of water. Stir until the water is completely clear. Using a scale for salt is highly recommended to ensure the brine is salty enough to inhibit bad bacteria but not so salty that it halts fermentation.

    Time: 5 min

    Tip: If using room temperature water, the salt may take a few minutes to fully dissolve.

  3. Pack jar and add spices

    Pack the scapes into a clean glass jar as tightly as possible without crushing them. Tuck any optional spices, like peppercorns or dill, into the gaps between the scapes.

    Time: 10 min

  4. Submerge and Weight

    Pour the brine over the scapes until they are completely covered by at least 1 inch of liquid. Place a glass fermentation weight or a small ceramic puck on top of the scapes to ensure they stay submerged. This is critical to prevent mold and aerobic spoilage.

    Time: 5 min

    Tip: If any small pieces float to the surface, remove them with a clean spoon.

  5. Ferment

    Seal the jar with a fermentation lid or airlock. Place the jar in a cool, dark spot (18-22°C). Check periodically to ensure the scapes remain submerged. Ferment for 7-14 days depending on your flavor preference.

    Time: 7-14 days

    Tip: Taste a scape after day 7; they are ready when they lose their raw 'bite' and become pleasantly acidic and translucent.

Fermentation Timeline

  • Day 1-2: Start — Brine turns slightly cloudy.
  • Day 3-7: Active — Bubbling, scapes soften slightly.
  • Week 2: Ready — Tangy, crunchy fermented scapes.

Signs of Success & Spoilage

Good signs

  • Cloudy brine
  • Tangy smell
  • Crunchy texture
  • No mold

Warning signs

  • Mold
  • Mushy texture
  • Foul odor

Troubleshooting

Too soft
Cause: Over-fermented or temperature too high Solution: Move to refrigeration sooner. For future batches, add a tannin-rich leaf (like grape or bay leaf) to help maintain crunch.
White film on surface
Cause: Kahm yeast due to oxygen exposure Solution: Carefully skim off the film. Ensure your fermentation weight is keeping all vegetable matter below the brine line.

Storage

Refrigerate in brine Keeps 6-12 months. Keep submerged.

Health Benefits

  • Probiotics
  • Allicin
  • Vitamins C and K
  • Fiber
  • Antioxidants

Serving Suggestions

  • Snack straight
  • Chop into salads
  • Add to stir-fries
  • Top burgers
  • Blend into pesto

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