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Snip the papery end of the flower with a pair of kitchen shears, keeping about 1 ½ inches of the flowering end. If your garlic scapes are more mature, snip any tough stem end, too.
Stir the salt into the water until dissolved, and set aside.
Arrange the scapes in the jar, and then cover them with brine. Weigh the scapes down with a glass fermentation weight, and then seal the jar. Allow the scapes to ferment at room temperature for 6 weeks. Transfer to the fridge when the scapes are sour enough for your liking, and consume within 1 year.