Hi! I'm Erica from FarmSteady
Today we're making one of my favorite spring treats: Ramp Kimchi
I'm a little bit obsessed with ramps. They're the first true sign of spring.
When they pop up at the farmers market in mid to late April
you know that winter is actually over.
Ramps are wild leeks and they're one of
the first things that pop up in spring. They're oniony and garlicky and so delicious.
The one thing you do want to make sure
of when you're purchasing ramps is that they were sustainably harvested. If you
can find a vendor that's selling just the ramp leaves that's fantastic it
means that they left the bulbs in the ground and that's the most sustainable
way to do it for this recipe you don't need bulbs at all you can use just
believes it's totally delicious otherwise we recommend using mostly
leaves and a couple bulbs the bulbs are super pungent and a little bit goes a
long way the garlic and onion II flavor of ramps pears super well with all the
flavors in kimchi including that chili and cilantro garlic and fish sauce it is
delicious and if you can't find ramps or sustainably harvested ramps this recipe
is fantastic with chives as well and if you want to learn how to ferment even
more vegetables including pickles kimchi CREB fermented hot sauce and more please
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we come out with a new video now let's get started and make this kimchi for
this recipe you'll need 1 pound of ramps we use mostly leaves and a couple bulbs
1 tablespoon of salt four cloves of garlic minced five
tablespoons Korean chili flakes cilantro you'll only need an eighth of a cup
chopped 1 tablespoon sugar and 2 tablespoons fish sauce take all your
ramps and add your salt and then toss to combine
you're going to let this sit while you make your kimchi paste in a mortar if
you have it or a mixing bowl combine your garlic and sugar and mash away
get everything real mixed in
then add five tablespoons Korean chili flakes you'll want to use Korean chili
flakes in this recipe and not regular chili flakes regular chili flakes are a
whole lot hotter and don't have the same flavor for sources
check the description add in your cilantro and fish sauce the mesh that
all together until it comes to a paste
now you're going to add your kimchi paste to your ramps if you don't want
your hands to turn red where it gloves
get all that kimchi paste in there and then start coating your ramps
mix it up real good
transfer your ramps into your fermenter
and really pack them in
make sure you're getting all the kimchi face that might be stuck at the bottom
of the bowl and in
add your fermentation weight and one cup of water
this might not cover the ramps the first day but well by tomorrow
top with lid and airlock
and ferment away after fermenting for just three days at room temperature
you'll want to transfer your kimchi into jars and store in the fridge one thing
to note with the ramp kimchi is that the volume greatly reduces while you started
out with a full fermenter don't be surprised so three days later that the
volume is less than half thanks so much for watching and please like comment
subscribe to this channel and keep tuning in for more fermentation videos
bye and just one more reminder to please make sure that the ramps you're buying
art sustainably harvested you can find more info at farm city comm and in the
description on this video