Hey There!
If you've ever been to the farmer's market in springtime, I'm sure you've seen garlic scapes.
They're the winding, serpentine flower of the garlic plant. Unlike garlic bulbs, the flower has a very short season so you have to snap them up when you can.
They're a little milder than regular garlic, and you certainly can chop them up and sauté them or blend them together with herbs to make pesto, but my favorite way to use them is to ferment them.
When you
ferment garlic scapes, you not only make a condiment that is positively loaded with good-for-your gut beneficial bacteria, but a delicious pickle, to.
Here's why you should give it a try:
- Fermented vegetables are seriously good for you. They're loaded with beneficial bacteria that are linked to better digestive health, immune system function and even better blood sugar balance and cognitive function.
- Garlic is a nutritional powerhouse. Garlic is what researchers call a functional food - meaning it offers more benefits than nutrition alone. Research has linked garlic to benefits for the heart, metabolism, and immune system. Pretty cool.
- It's easy to make. Fermented vegetables are SO much easier to make than people think. All you need to do is pack the scapes in a jar, cover them with brine, seal, and wait. Easy.
- They're delicious. The end result is a salty-sour pickle with an intense garlic flavor. We like to serve them on burgers or on relish platters with chopped fresh vegetables for summer parties.
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