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MUSCOVITE GARLIC SCAPES
Muscovite garlic scapes may be hard to find if not in season. They are delicious part of your salad and fermentation gives them the best possible distinctive taste.
Ingredients:
4% BRINE:
- 40 g (8 tsp) salt
- 1 l (4 cups) water, at room temperature
- 500 g (18 oz) garlic scapes
Muscovite garlic scapes preparation
Garlic cloves are the thin, green stems that grow from the garlic bulb. They are long, curled and look like a cross between a chive and a capelin. The stem of a garlic clove often also includes a bump at the end; it’s actually a bud, and if you left the scapes on the bulb, the bud would bloom. In recent years, the shells have become a culinary force in their own right.
Prepare brine by dissolving salt in water. Remove and discard heads of garlic scapes. Cut stalks into pieces 2 to 6 inches (5-15 cm) long. Press stalks into the jar without crushing them. Cover with brine. Cover surface with cabbage leaf or plastic food wrap. Set a weight on top and close the jar. Let ferment for 45 days.
Fermented muscovite garlic scapes are a delight when ground and added discretely to a vinaigrette or spicy sauce. Try them out in a sun-dried tomato tapenade, garnished with sourdough croutons for the next vampire hunt. Keeps for more than a year in the refrigerator.
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