Final

Ever sense I put the scapes in the fridge there has been no more mold! I tried one after they got cold and I still dislike the taste. The water is cloudy and has a strong smell of garlic, which I believe is a good thing.


                                   Here is my final photo they look good but looks can be deceiving



                                                                                  

Round 2

I started a new jar of garlic scapes, I tried my first batch tonight and I think they taste horrible. I put them in the fridge to get cold so we will see how they taste tomorrow. The new batch so far has no bacteria so I'm excited to see how they turn out and if the taste is any different.

Bacteria

So my garlic scapes have a strong garlicky smell, I honestly think it smells horrible. I've been continuing to scoop out the mold growing on it and I've been continuing to add water to keep them submerged so the mold doesn't grow on them. I have not tried them yet so I'm excited to see how they will taste although a I'm little nervous on what they will taste like.


Here is a picture before I scooped the mold out! I neglected it for a few days and this was the result luckily I scooped it all out and the water still looks pretty clean.

Garlic Scapes

So I have found out I'm a terrible blogger  here of some pictures of my first attempt at fermenting garlic Scapes from July 12th!


I went to a friends that has a full garden full!

I cut the tips off and put them into a basket

Here I cut the top of them off.

 

 

 

 

 

 

I began sticking them into the jar pushing them to the bottom.

Here I am mixing water, salt and sauerkraut together to pour on top of the scapes.

Fermentation

Hey everyone! My name is Sam, this is my first time blogging so bare with me! I decided to try and make garlic scapes. Garlic scapes  are plentiful right now and I don't necessary like pickles but I have found I like different pickled vegetables.

Here is the ingredients I will need and the instructions I will be following:

Ingredients

• 1 1/2 teaspoons unrefined sea salt 
• 1 package vegetable starter culture  (or substitute 1/4 cup sauerkraut juice or fresh whey)
• 1 quart garlic scapes

Instructions

1. Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
2. Pack your crock full of trimmed garlic scapes.
3. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine.
4. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you.
5. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.