Scape Kosho

Background

The goal of this experiment is to upcycle garlic scape trim—specifically the woody bottom portions and the flowering tops—by fermenting them into a style of kosho. The trim is blended with various chilies, salt, and a small amount of water to facilitate blending, then left to ferment.

Recipe

Ingredients

• Garlic scape trim (woody bottoms and flowering tops), sourced from Robb at Sun One Organic Farm in Bethlehem, Connecticut
• Chilies, sourced from Eckerton Hill Farm:
  • Fatalii
  • Smoked Lemon Drop
  • Little Brazil
• Tomatillos (for the Little Brazil batch)
• Salt
• Water (as needed to assist blending)

Process

Three distinct batches were prepared based on chili variety and salt percentage:

1. Fatalii Batch: ~750 g of scape trim, 4 Fatalii chilies, and a 7% salt concentration.
2. Smoked Lemon Drop Batch: ~1.5 kg of scape trim, 6 Smoked Lemon Drop chilies, and a 7% salt concentration.
3. Little Brazil Batch: Scape trim, Little Brazil chilies, 2 tomatillos, and a 9% salt concentration.

Instructions

1. Combine the garlic scape trim, designated chilies (and tomatillos, if applicable), salt, and a splash of water in a blender.
2. Blend until a coarse paste forms.
3. Pack into fermentation vessels and allow to ferment until the flavor stabilizes and the fermentation process is complete.

Notes and Observations

• The resulting ferment is delicious, with a subtle, pleasant smokiness.
• The batches with the lower salt concentration (7%) came across much better on the palate than the 9% batch.
• The Fatalii chili batch came through especially nicely, offering a great flavor profile.
• This preparation has proven to be an excellent addition to sauces and a highly successful way to upcycle garlic scape waste.