Ramp Chi

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!

Ramp Chi

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!