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Garlic scapes are the green curly stems of young garlic plants. They're often prized by chefs for their sweet herbaceous flavor and crunchy asparagus-like texture.

Though the scape's flavor and texture are sought-after, the ingredient is still a plant stalk, meaning it can be tough and fibrous. When cooking scapes, it's recommended to cut them into small pieces before consuming. This hearty design also makes garlic scapes a solid contender for fermenting, since the process softens their stalks while enhancing the garlicky flavor notes.

In this kimchi recipe, garlic scapes are massaged and jarred with shiso leaves, carrot, sesame seeds, fish sauce, onion, Asian pear, honey and gochugaru and left to ferment for one week. The garlic scape kimchi is then used to create a batch of savory pancakes. Since the ferment is packed with flavor, the only additional ingredients needed in the pancake batter are flour and baking powder.

The end result is a tasty, vibrant addition to your table that will make you want to keep a jar of garlic scape kimchi in your fridge at all times.

What’s Good to Know with Chef Olivia:

• For a plant-based kimchi variation, feel free to omit the fish sauce and substitute it with a tablespoon of sea salt.
• If you cannot find garlic scapes, substitute with green beans or asparagus.
• Need an easy and delicious quick dipping sauce for these pancakes? Mix equal parts balsamic vinegar and soy sauce.
• These kimchi pancakes also taste great when topped with a drizzle of mayo or when served with eggs.
• Using glutinous rice flour makes the pancakes a bit denser and chewier, but you can easily just use only all-purpose flour when making this recipe.

Recipe

Fermented Garlic Scape Kimchi Pancakes

Yield: 16 1/4-cup-sized pancakes

Ingredients

For the Fermented Garlic Scape Kimchi: 

Yield: 1 quart-sized jar

• 3 cups shiso leaves, sliced
• 1/2 pound garlic scapes, cut into 1-inch pieces and halved lengthwise
• 1 carrot, peeled cut into matchsticks
• 1 tablespoon roasted sesame seeds
• 6 tablespoons fish sauce
• 1 yellow onion, grated
• 1 Asian pear, peeled and grated
• 2 teaspoons honey
• 3 tablespoons gochugaru
• water, as needed to cover

For the Pancakes and Assembly:

• 2 cups fermented garlic scape kimchi
• 1 1/2 cups all-purpose flour
• 1 1/2 cups glutinous rice flour
• 1 teaspoon baking powder
• 2 cups water
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 1/2 cup toasted sesame oil, to fry

Directions

For the Fermented Garlic Scape Kimchi:

1. Add garlic, shiso leaves, garlic scapes, carrots, sesame seeds, fish sauce, onion, honey and gochugaru to a medium bowl.
2. Massage gently and allow mixture to rest for a few minutes.
3. Pack bowl contents and any residual liquid into a sterilized, quart-sized glass jar.
4. Arrange fermentation weight and cover with water as needed so level reaches 1 inch below the lower rim.
5. Attach air lock lid and ferment at room temperature for 5 to 7 days.
6. Refrigerate ferment for extended storage.

For the Pancakes and Assembly:

1. In a medium bowl, mix together fermented garlic scape kimchi, all-purpose flour, glutinous rice flour, baking powder and water. Allow batter to rest for a few minutes.
2. In a small bowl, stir together balsamic vinegar and soy sauce.
3. Preheat a large nonstick pan and add 2 tablespoons toasted sesame oil.
4. Working in batches, ladle in 1/4 cup of batter to form each pancake.
5. Cook for 2 minutes per side, or until golden.
6. Repeat the process with the remaining batter.
7. Serve with soy balsamic dipping sauce.

More fermented recipes from Chef Olivia:

• Fermented Jalapeño Honey Miniature Cornbreads
• Fermented Grape Leaves with Mint Currant Black Rice Recipe
• Fermented Minestrone Chickpea Panzanella Salad Recipe