Ramps Kimchi

Recipe by Molly53
READY IN: 120hrs 10mins
YIELD: 1 quart


  • 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


  • 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.