A Rampy take on a classic Kim Chi recipe. Working on this recipe makes me think of my sister who is teaching in South Korea. Miss you Larkin!
3 TBSP hot pepper paste
3 TBSP Bourbon Barrel Aged Maple Syrup
1 TBSP fish sauce
1 tsp soy sauce
2 tsp grated ginger
2 tsp salt
2 C ramp bulbs and stems, sliced thin
Ramp leaves from above ramps, sliced thin
2 C Napa cabbage, sliced
2 C carrots, diced
Whisk pepper paste, syrup, fish sauce, soy sauce, ginger & salt
Toss together ramp bulbs, leaves, cabbage & carrots. Add sauce & toss till coated.
Spoon mixture into two quart mason jars. Crush vegetables with a wooden spoon to release juices. Press down till there is at least 2 inches head space & air bubbles are eliminated.
Add just enough water to submerge vegetables. Use a weight to keep vegetables below the water- I use a sandwich bag filled with water.
Place in a dish in a cool, dark space for 3-5 days. When the concoction begins bubbling you know fermentation is working! I can be a little messy, hence the dish.
After 3-5 days, taste the Ramp Chi. When it is as tangy and crispy as you like, cover & refrigerate for up to a month.
Add to eggs, use as a burger topping, fry & serve over rice noodles or rice, add it to soup, spoon some out any time you crave some crunchy tangy goodness!