4tspHimalayan sea saltHimalayan sea salt or sea salt
Instructions
Chop your garlic scapes to your desired size/length. If you want bite sized pieces, chop them in one inch pieces. We love them as a side, so I keep them nice and long.
Prepare your brine in a separate mason jar or measuring cup. You will need 4 tsp of good quality salt per 1 litre of water. DO NOT use a salt with iodine and ensure your water is clean and without chlorine or flouride.
Fill your jar with your garlic scapes, stopping every 1/3 of the way to add spices and a sprig of dill. The amount of dill seed and red pepper flakes is very much to taste. If you like spice, add more red pepper flakes.
Remember to leave head space!
If you choose to add a fermentation weight, place it on top of your garlic scapes now. Pour the salt water brine over ensuring your vegetables are submerged.
Place your Pickle Pipe on top and seal with a mason jar ring. If you don’t have a fermentation top, you can just use a regular mason jar lid but you will have to remember to burp it (1-2x a day will do it).
Allow to ferment on the counter for a minimum of 7 days. Sneak a taste and see if you enjoy the texture and flavour. You can leave them to ferment for up to 2 weeks.
Once they are fermented to your satisfaction replace your fermentation top/Pickle Pipe with a regular lid and place them in the fridge.