Prepared Garlic Stalks via Fermentation Process
Fermenting and brine-pickling garlic scapes is a delightful way to preserve this flavourful ingredient, offering several benefits. Not only does fermentation enhance the garlic scape's flavour, but it also acts as a natural preservative, allowing you to enjoy them throughout the year.
The fermentation process typically takes between a few days to a week, depending on the desired level of sourness and crunchiness. To begin, gather clean, unblemished scapes to prevent spoilage or inferior fermentation. Proper equipment such as fermentation weights, a fermentation seal, and a breathable lid or cloth are essential to reduce the chances of mold formation.
One of the key advantages of fermented garlic scapes is their probiotic content, which supports gut health and digestion. However, it's important to note that heating can reduce these probiotic benefits, so it's best to add fermented garlic scapes to dishes after cooking.
In addition to probiotics, fermentation can increase the bioavailability of nutrients in garlic scapes, making them even more nutritious. Garlic itself is known for its antioxidant properties and immune-boosting capabilities.
To ferment garlic scapes, create a salt brine. This helps to protect them from mold and promotes the growth of beneficial bacteria. Ensure that the scapes are fully submerged in the brine to prevent mold growth.
The ideal temperature for fermentation is between 68 F - 72 F. However, temperature matters, with the scapes fermenting faster in warm temperatures and more slowly at cold temperatures. Once the brine achieves a PH of 4.5 or less, the ferment is finished.
For a more straightforward approach, you can also pickle garlic scapes in vinegar, which is quicker and easier but doesn't provide the same probiotic benefits as fermentation. If canning pickled garlic scapes, look for a recipe using vinegar. Brine-pickled garlic scapes can be stored in the fridge (or a root cellar) in a tightly sealed jar for up to 1 year.
Freezing brine-pickled garlic scapes may damage the beneficial bacteria produced by fermentation, so it's best to store them in the refrigerator. Trim the end of the flower to make them easier to eat.
Making fermented garlic scapes is simple and straightforward, with fermentation happening at room temperature. Place the jar in a bowl during the first few days of fermentation to catch any brine leakage. Adding dill fronds or flowering dill can give the garlic scapes a traditional dill pickle flavour.
Garlic is also a strongly anti-inflammatory herb that supports metabolic health and immune system function. Younger scapes are the most tender and make the best pickles. This recipe calls for brine-pickling or fermenting the garlic scapes. Use minimally processed salt without additives to avoid a metallic or tinny taste.
Brine pickling is a fermentation technique used in making sour pickles and fermented carrots. Canning fully fermented garlic scapes is possible using the water bath method, but it destroys the beneficial bacteria created during fermentation.
In late spring and early summer, farmers cut away the stem and flower of the garlic plant, forcing it to send its energy downwards and producing bigger bulbs. Garlic scapes have a light garlicky flavour and a firm texture that holds up well to fermentation.
References:
1. Choudhary, Prema Ram et al. (2019). Fermented Foods: Health Benefits and Microbial Composition. International Journal of Food Science and Nutrition Research, 7(1), 1-7. 2. Arreola, Rodrigo et al. (2019). Fermented Foods: Microbiology, Nutrition, and Health Benefits. Frontiers in Microbiology, 10, 1378.
- The fermentation process of garlic scapes not only enhances their flavour but also acts as a natural preservative, providing health benefits due to its probiotic content that supports gut health and digestion.
- Proper equipment such as fermentation weights, a fermentation seal, and a breathable lid or cloth are essential to reduce the chances of mold formation during the fermentation process.
- In addition to probiotics, fermentation can increase the bioavailability of nutrients in garlic scapes, making them even more nutritious, with garlic known for its antioxidant properties and immune-boosting capabilities.
- To ferment garlic scapes, create a salt brine and ensure that the scapes are fully submerged in the brine to prevent mold growth. Ideally, they should be fermented at a temperature between 68 F - 72 F, with the brine achieving a PH of 4.5 or less indicating that the ferment is finished.
