Ramp Kimchi Recipe

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Ramp Kimchi Recipe

INGREDIENTS

• 1 lb ramps cleaned and washed
• 4 cloves garlic grated
• 6 tablespoons Korean chili powder
• 3 tablespoons sugar
• 3 tablespoons Kosher salt
• 2 tablespoons good fish sauce optional, you can omit for a vegan recipe
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons ginger grated
• 1 tablespoon Large head of napa cabbage shredded
• 1 tablespoon Small white daikon

INSTRUCTIONS

1. Mix everything together, crush vegetables with your hands and squeeze dressing into vegetables.
2. Transfer to a large glass jar, leave at least 2 inches of space at the top.
3. Pack down vegetables and place a small plate on top the place a ziploc bag filled with water as weight. Cover with cheesecloth, secure with large rubber band.
4. Leave out at room temperature but not in the sunlight.
5. Pack down vegetables daily leaving everything submerged for 3-5 days or until tangy.
6. When desired flavour is achieved, mix, transfer to jar. It will last in fridge for up to one month.

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