Take advantage of the garlic scape season by making this tasty and versatile fermented garlic scapes paste!
Do you like garlic, but not so much the breath it gives you? Discover the garlic scape (also known as garlic flower), a long, curled green stalk with the fresh, savoury taste of garlic, only milder.
In the spring, garlic sprouts forming a stalk and flower. The garlic scape is harvested while the stem is still curled up and before the flower blossoms.
You will find this delicious vegetable, which has a short harvesting period, on the market stalls in June and July. Don’t wait to get your hands on it! Luckily, fermentation allows you to enjoy it longer.
In lacto-fermentation, garlic scapes keep their fresh garlic taste but can be a bit tough. Therefore, we prefer to coarsely purée it and use it like a slightly lemony garlic pesto.
You’ll see, the fermented garlic scape paste can be added anywhere!
Fermented Garlic Scape Paste Recipe
- Food processor
- Vegetable pestle (optional)
- 450 g garlic flowers
- 10 g salt
- 1-2 slices of lemon without the peel (optional)
- Remove the stems (too fibrous) and the flower buds from the garlic scapes.
- Put all the ingredients in the food processor.
- Chop until you obtain a pesto texture.
- Let it stand for a few minutes so that the crushed garlic scapes release some of their water.
- Pour the paste into the glass jar. Using a spoon, small spatula, or pestle, crush the paste gradually to avoid air bubbles.
- If necessary, add some water so that the paste is covered with liquid.
- Let it ferment for 10 days with the lid closed.
Enjoy your lacto-fermented garlic scapes paste in:
- Pasta dishes
- Salad dressings
- On your toast in the morning
- In homemade mayonnaise! Boom!
And, of course, by the spoonful. This tasty, lemony garlic scape paste will steal the show in any dish that could use a little more zing.