Rich in probiotics along with all the benefits that come from garlic: anti-bacterial, cholesterol lowering, blood pressure lowering and immune boosting.
2 h 30 min
2 1/4 kg
(24 cups, 2270 grams)
(5oz, 1 cup)
Trim all the garlic scapes by removing the flower and end bits. Remove all tough parts and just use the tend and juicy parts. If you cut and see a lot of white on the inside, keep trimming until you see mostly green.
Rinse the scapes well and lay to dry on a paper towel lined sheet pan. Set aside.
In a large stock pot full of water (not the amount used in the ingredients) bring to the boil. Add mason jar rings to cover the bottom of the pot. Add 5 mason jars (1 litre) and let boil for 5 minutes. If it doesn't fit work in batches.
Remove carefully using tongs or jar lifter, careful not to burn yourself. Do not touch the inside of the jars with your fingers to avoid contamination.
At the same time, bring the 16 cups of water and salt to a boil, stirring well to dissolve salt. Let the brine come to room temperature.
Fill the jars with the garlic scapes, curling the scapes to fit the shape of the jar. Leave 1/2 inch at the top.
Pour the brine over the top of the scapes, leaving 1/2 inch. You should have some brine leftover.
Press the scapes down with a spoon to make sure they aren't poking out above the brine.
Store your ferments at a cool room temperature (60 F to 65F) for 2 to 3 weeks, or until the fermentation stops. Bubbles on the surface indicate the fermentation is going strong.
Skim off the foam with a spoon and scrape away mould that sticks to the sides of the container.
When bubbles are no longer present and the garlic scapes have a tangy flavour, the fermentation process is complete.
You can transfer to the fridge where it will last for a few months.
You can also process the scapes further by boiling for fifteen minutes, then let the jar cool until the lid makes a pop sound to indicate it has sealed.