How to Make Lacto-Fermented Garlic Scapes
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- Опубликовано: 23 июн 2020
- Garlic scape season is in FULL swing here in southern Ontario. One of our favourite ways to enjoy them is to lacto-ferment them! Find out why and how we make this delicious side dish.
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Even better than pickle pipes are the Easy Fermenter lids. They are a perfect solution! Great video, thank you for creating good content.
Thanks so much for watching! And for sharing another alternative for fermenting.
Thank you so much for sharing this wonderful method of using garlic scapes. I had no idea you could eat these. I missed seeing your camera man and hearing his funny comments. God Bless you both and hope your garden is producing all that you want.
Now that its summer vacation for him, hopefully both of my boys will get on and behind the camera a bit more! Thanks for watching.
Thank you sooo much for clarifying lactofermentation. I have severe celiac and absolutely can not have dairy.
My pleasure! This is a common misconception about the process and I'm glad I could clear it up for you.
Love how informative were every step.
Thank you! I am so glad that you found it helpful.
Looking forward to harvesting my scapes this week & fermenting 👍. I agree fermentation has more benefits than canning but I preserve ALOT of garden goodies and dont have room in fridge for everything. I really enjoy doing both💚
I think it also comes down to being honest about what your family will actually eat and consume. Fermenting is all well and good, but they don't do you any good if they are in the fridge and not your belly. Lol.
My boys prefer some things canned and some fermented so I pick and choose.
Great video
Thank you!
Thanks for putting this video together. Appreciate it.
You are most welcome! Thank you for watching
Job well done! Thank you for being so informative
My pleasure and thank you for watching! We are still nibbling on ours from last year so they keep for a very long time.
Thank you for this!! I bought fermented scapes last year at the garlic festival and I wanted to make my own this year!
My pleasure! My scapes are starting to pop and I am excited to make fermented ones again. Some people are not a huge fan of the texture, but I love it. I also LOVE chopping them and adding them to potato and/or egg salads.
Apparently you should not cut or pull the scapes when harvesting. You should water after harvesting and you should harvest in the morning. The garlic needs to replenish the water it will use to heel itself.
Thank you for the demonstration ... extremely helpful. I'm a first time garlic grower so I'm learning everything to do with garlic.
Thank you for sharing these tips! It's appreciated.
I was looking for a video on fermented garlic scapes, and so glad I found yours. I’m a fellow Ontario homesteader who also loves to ferment. Just subscribed to your channel.
Thank you so much! I am very happy you stumbled across my page. Where in Ontario are you homesteading? We are located in Kawartha Lakes.
@@SpiraeaHerbs I'm in Hastings county, about 20 minutes north of Belleville. I followed you on instagram as well! It seems we have a lot in common; I love all things herbal, too. :)
@@CreeksideSimplicity Oh that's awesome! I will find you on IG. So glad we connected.
This is 👍
Thanks for watching!
Thank youuuu ❤️❤️❤️
My pleasure 😊
Thank you so much for this great video! Can you please clarify if it is 4 teaspoons or 4 tablespoons per liter of water for the brine?
It's 4 teaspoons! :)
nice video thank you. i do a bit of garlic in Dufferin county. could you please tell me where the most reasonably priced the fermentation lids are found?
I haven't shopped for them in quite a while. Back when I did, I found most places had them for the same price basically (Amazon, Walmart, Canadian Tire etc.). I know you can buy them directly from MasonTops as well.
How hard is it to get the pickle pebble out after?
Eek sorry I forgot about this! Super easy because their new pebbles have handles. The older ones are bit trickier but nothing a knife or fork can't handle.
Is there a process to make municipal tap water “good clean water”?
A good quality water filter should do it. It's the chlorine and flouride that you are concerned about with ferments. I recommend a Berkey, but a Brita water filter or something along those lines should work!
Can they be stored in the pantry or ONLY refrigerator once they're finished fermenting?
If your pantry is similar to fridge temperature than you'll be okay. But it's the cold temps that halt the fermentation process and give it a longer shelf life.
Does fermentation change the taste of the scapes?
Yes they are milder for sure! Texture is softer as well.
No acidity testing required?
No because this is a ferment and therefore not a canning recipe. It's stored in the fridge after the initial fermentation process.
@@SpiraeaHerbs I thought that in order to check if the lacto fermentation process actually took off and acid was produced as the by product you needed to check to make sure acidity was below 4.6 just to be sure your not giving yourself botulism. Whether water bath canning or fermenting, acidity is key. Pressure canning temps take care of toxins and harmful bacteria in that process. Of course I will admit to not knowing everything and this is just my understanding. Just want people to be safe. Thanks for listening.
@@supramby True fermentation with appropriate salt levels creates an environment where botulism cannot grow and is actually antagonistic to botulism. This article may be of assistance.
www.fermentedfoodlab.com/is-there-a-risk-of-botulism-in-fermented-foods/
@@supramby This might be helpful as well. In all of my reading they key point they keep driving is ensuring you are using enough salt to create the lactic acid environment necessary to results in a successful ferment. IF the fermentation is unsuccessful (by not following proper salt amounts and procedures), it is possible, although rare for botulism to develop.
fermentationassociation.org/the-safety-of-fermented-food/
@@SpiraeaHerbs thanks I will check those out after I weed the garden today. Just to let you know I used your recipe for my scapes and erring on the side of caution ordered a ph meter and tested the final product and it came out at 4.2 ph according to my relatively inexpensive tester.