Kimchi: Ramps

 

ramp it up kimchi

Ramps are a thing in the New York metro area. They are a wild variety of onion with a unique garlicky and mineral flavor that can't quite be replicated. Ramps can't be cultivated and are only around for a short while in spring.  Or so they tell me at the farmer's market where they go for $16 a pound. $16 a pound is more than meat, but this ramp kimchi recipe is pretty undeniable good.  Its a powerhouse of savory flavors that take you on a pungent tour of salty, spicy, garlicky, and then more spicy. I suggest it. This recipe is based on Tigress on a Pickle's, whose blog has been leading me to conquer pickling and fermentation techniques for some time now. This ramp kimchi kicked my cabbage kimchi's ass!

Ramp Kimchi

1 lb of ramps, root ends trimmed off
2 cloves garlic
1 knob of peeled ginger
1/4 lb daikon
1 tblsp kosher salt
1/2 tsp sugar
2 tblsp crushed hot peppers
1 tsp oil

Exihibit A: The ramps

You will need a ceramic or glass large vessel that can hold 1 quart or so. You will need to be able to fit you fist into the jar to pack the ramps and company down. Before you begin pour boiling water into the jar up to and overflowing. This will clean the jar. You can feel free to clean the jars with warm soap and water too, just be careful to rinse very well. 

Almost there

Coarsely chop the ramps and garlic and add to a bowl. Grate ginger and daikon and add to ramps. Mix in remaining ingredients until well coated. Press into a 1 quart jar. Cover with a kitchen towel and let sit in a cool dark place for 4 days until kimchi becomes a little bit sour. I suggest trying a little bit every day to better observe this process. Cover kimchi with a lid and chill. The kimchi should be good for 6 months, and a lot longer. Amazing on eggs, toast, rice, tacos, sandwiches, or any food you would want a good kick in the pant condiment on.