Ramp Kimchi
Kimchi is a Korean condiment of spicy, fermented vegetables. Here, we make a kimchi of wild harvested spring ramps to use in this Ramp Kimchi Jjigae recipe.
Ingredients
6 qts. water
¾ cup kosher salt
4 lbs. ramps, cleaned and roots trimmed,
greens attached
1 medium onion, quartered
5-6 cloves garlic
¼ cup water
1 fl. oz. anchovy sauce
2 Tbsp. sugar
5 scallions, sliced thin
¾ cup dry Korean red chili flake
Directions
Day 1
Place the water and salt into an airtight container and stir to mix. Submerge the ramps in the brine (weigh down with a plate to keep them submerged, if necessary). Cover and let sit in a cool, dark place for 24 hours (**see suggestions).
Day 2
1. Drain and rinse the ramps in fresh water. Set aside to let dry.
2. Place onion, garlic, water, anchovy sauce and sugar into a blender. Puree until very smooth. Transfer mixture to a bowl. Stir in the scallions and chili flakes. Let this spice blend sit for 10 to 15 minutes to develop flavor.
3. Rub spice blend all over the ramps and place everything into an airtight container. Store in a dark, cool place for 48 hours (**see suggestions).
Day 4
Place kimchi into the refrigerator for one week and then your homemade kimchi will be ready to enjoy.
Suggestions
** If the ambient temperature in your dark location is higher, such as 60 to 70 degrees, then it will only need to sit out for around 12 hours during the brining step and 18 or so for the fermentation step.
Try this Ramp Kimchi Jigae recipe, which makes use of Ramp Kimchi.
Editor’s Note: Remember, safety first! Visit the National Center for Home Food Preservation for more information about how to ferment food, food safety tips and much more.
More Recipes
More Recipes by This Author
Edible in your mailbox
