Ramps are only around for a few weeks in early spring. Keep the flavorful goodness with this tasty fermentation recipe.

2 tsp salt

4 C ramp bulbs and stems, sliced thin- set leaves aside for pesto, pizza or other treats!

Toss ramps with salt

Spoon mixture into a quart mason jar. Crush bulbs 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 ramps. 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 ramps. When it is as tangy and crispy as you like, cover & refrigerate for up to a month.

Add to eggs, use as a burger or brat topping, add it to soup, top a pizza with it, add it to pasta sauce, spoon some out any time you crave some crunchy tangy goodness!