Ramps Kimchi
Ready In: 120 hrs 10 mins
Yields: 1 quart
Ingredients
- 1 lb ramps (greens only, cleaned & thick stems removed)
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 2 tablespoons aleppo pepper (or korean chile, or 1/2 cayenne & 1/2 sweet paprika)
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, peeled and minced
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- half gallon mason jars or two quart jar
Directions
- Clean ramps greens very well.
- Stack the ramps leaves on top of one another and slice in 1" sections.
- Place sliced leaves in large bowl, add next five ingredients; toss to distribute evenly.
- Stir soy sauce and sesame oil together; add to ramp greens, stir.
- Distribute to half gallon jar, or two quart jars.
- Let sit at room temperature overnight.
- Place in the fridge.
- Every day or two give it a shake or a mix with a spoon.
- As it goes through the fermenting process you'll want to get the top greens down to the bottom.
- After about five days, transfer the fermented greens to 1 quart jar.
- Store in refrigerator.
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