Green Garlic is garlic grown for the young plant parts rather than just the bulb. Just plant some cloves in the fall and eat them in the following spring/early summer. They don't need optimal conditions yet they give a lot of food.
They are great sauteed and I also love them fermented. Imagine all the benefits of garlic combined with all the benefits of lactofermentation. This is power food!
Recently harvested Green Garlic plants
Green Garlic Scapes or Flower Stalks
Green Garlic stalks, cut and ready for fermentation jar
The jar ready for fermentation period
The white layer is from chopped green garlic bulbs, the light green layer is from the chopped stalks and the dark green layer is from green garlic scapes. I used a horseradish leaf for the leaf layer.
I'll let it ferment for 3 days on the counter and then 2-3 weeks in the fridge.