Preserved Grape Leaves

This recipe combines the unique flavors of garlic scapes and grape leaves to create a delicious and versatile fermented dish. The garlic scapes, which are the curly flower stalks of the garlic plant, add a mild garlic flavor, while the grape leaves bring a touch of earthiness to the mix. Fermented in brine, these garlic scapes-grape leaves can be used in various dishes, from Greek dolmas to topping any crock of brine pickles in the off-season. The fermentation process enhances the flavors and preserves the leaves, allowing them to be enjoyed for months to come.

Yield: About 1 quart

(fermentation vessel: 1 quart or two 1-pint jars)

INGREDIENTS:

• 2-3 dozen grape leaves
• 2-3 cups Basic Brine (½ cup unrefined sea salt to 1 gallon unchlorinated water)

INSTRUCTIONS:

1. Rinse freshly picked grape leaves in cool water. Place them in a bowl and cover them with the brine. Allow the leaves to soak in the brine for 1 hour. Afterward, remove the leaves from the brine, but remember to reserve the brine for later use.
2. Stack the grape leaves in batches of eight or more. You can create one big pile or several smaller ones. Roll each pile tightly from the stem end to the tip, similar to rolling cigars.
3. Pack the rolled grape leaves into a clean jar, wedging them under the shoulder of the jar. Ensure that the leaves are tightly packed. Pour enough brine into the jar to completely cover the leaves. Loosely cover the jar. Any leftover brine can be stored in the refrigerator for up to a week. Afterward, discard it and make a fresh batch if necessary.
4. Place the jar on a baking sheet and set it aside in a location nearby, out of direct sunlight, and cool. Allow the leaves to ferment for 3 to 4 days.
5. The ferment is ready when the grape leaves transform from a vibrant green to a dark, dull green, and the brine becomes cloudy. Store the jar in the refrigerator with the lid tightly sealed. Make sure the leaves remain covered in brine. If needed, add reserved brine. These garlic scapes-grape leaves can be refrigerated and enjoyed for up to 12 months.

TIPS:

• Freshness Matters: When selecting grape leaves, opt for fresh ones that are vibrant green and free from blemishes. This will ensure a better flavor and texture in your final dish.

• Proper Washing: Rinse the grape leaves thoroughly under cool water to remove any dirt or impurities. This step is essential to maintain cleanliness and enhance the overall taste of the fermented garlic scapes-grape leaves.

• Rolling Technique: When rolling the grape leaves, make sure to roll them tightly, starting from the stem end and rolling towards the tip. This will help the leaves hold their shape during fermentation and result in a more uniform and appealing presentation.

• Packing the Jar: While packing the rolled grape leaves into the jar, press them firmly against the shoulder of the jar. This will help prevent them from unraveling during fermentation. Ensure that the leaves are tightly packed to minimize the risk of spoilage.

• Fermentation Time: The recommended fermentation time for garlic scapes-grape leaves is 3 to 4 days. However, fermentation is an ongoing process, and the flavor will continue to develop over time. You can taste the leaves after the initial fermentation period and decide if you prefer a longer fermentation for a more pronounced flavor.

• Proper Storage: After fermentation, store the jar of garlic scapes-grape leaves in the refrigerator with a tightly sealed lid. This will help maintain the freshness and preserve the flavors. Ensure that the leaves are completely submerged in brine to prevent any potential spoilage.

• Creative Uses: Experiment with different ways to use your fermented garlic scapes-grape leaves. They can be enjoyed as a standalone snack, used as a topping for salads or sandwiches, or incorporated into various recipes like Greek dolmas or other dishes that call for grape leaves.