Hi There,
Do you know about garlic scapes? They're the long, snake-like flower of the garlic plant.
They taste like a cross between garlic and green onions - so delicious. And you can find them at the farmers market during late spring and early summer.
You can use them just as you would garlic cloves. But I like to ferment them - turning them into gorgeous sour-salty fermented pickles. And it's a lot simpler than you think. 💚
Here's why I think you'll love it:
- It's so easy. All you have to do is fill a jar with scapes, and then cover them with a saltwater brine. Then you wait while all the good bacteria do their work.
- Garlic is a powerful anti-inflammatory herb. Garlic is rich in antioxidants and helps to support the heart. It's also rich in antiviral compounds.
- It's rich in beneficial bacteria. Since the scapes are naturally fermented, they're rich in beneficial bacteria which support metabolic and digestive health as well as the immune system.
Snag the recipe (+ tips) here → Fermented Garlic Scapes
Peace + Wellness,
Jenny McGruther, NTP
Nourished Kitchen
P.S. If you're serious about fermentation, I recommend picking up some glass weights. They help keep veggies submerged in brine, meaning better and more reliable ferments (with less chance of mold). 🌿
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