If you grow hardneck garlic, you know the excitement of scape season! Those curly green shoots are a short-lived gift in early summer and fermenting them is one of the best ways to enjoy that flavor long after the season passes.

Fermented garlic scapes are crisp, tangy, and full of bold garlic flavor without the sharp bite of raw garlic. The fermentation softens them just enough while adding depth and beneficial bacteria. It’s simple, traditional preservation at its best, just scapes, salt, water, and time.

Click here for the instagram reel tutorial!

Ingredients

• Garlic scapes
• Fine sea salt (non-iodized is key)
• Filtered water
• Optional additions: You can add herbs and spices such as dill or peppercorns for extra flavor.

Measurements

1/2 Tablespoon of salt (~9 grams) per 1 cup of water (~240 grams)

How to make it

1. Prep the scapes: Rinse well and trim off any tough ends. Leave them long to curl into the jar or cut into small pieces for easier packing.
2. Make the brine: Dissolve the salt in filtered water. If you warm the water to help it dissolve, let it cool completely before using.
3. Pack the jar: Tightly pack the scapes into a clean quart jar, adding any herbs or spices as you go.
4. Add brine: Pour the brine over the scapes until fully submerged.
5. Weigh down: Use a fermentation weight (or a folded cabbage leaf) to keep everything below the brine.
6. Ferment: Cover with an airlock lid or a regular lid (burp daily if using a regular lid). Ferment at room temperature for 7–14 days, tasting after one week.
7. Refrigerate: Once they’re tangy to your liking, remove the weight, seal with a lid, and store in the refrigerator.

Storage

Once the scapes have reached your desired level of tanginess, remove any weights or airlocks, seal the jar with a regular lid, and transfer it to the refrigerator. They will keep for many months when stored properly in their brine. The flavor will continue to develop slowly in cold storage.

How to Use Them

Fermented garlic scapes add a bright, savory kick to just about anything. Chop and stir them into scrambled eggs, potato salad, pasta dishes, or grain bowls. Add them to sandwiches, burgers, or charcuterie boards. For the most probiotic benefit, stir them into dishes after cooking rather than heating them for long periods.

Once you’re garlic is ready to harvest, we’re fermenting those too! Click here for my Fermented Garlic recipe!

I hope you give them a try!

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