ZUTATEN

  • 1 pound ramps – 45 gramm
  • 1 tablespoon kosher salt – 1tsp
  • 4 cloves garlic, minced
  • 1 tablespoon sugar
  • 5 tablespoons gochugaru (Korean chili flakes)
  • 1/8 cup chopped cilantro – keins
  • 2 tablespoons fish sauce
  • 1 cup water – auffüllen
  1. Clean ramps thoroughly and remove any roots (if using bulbs).  For ramp sustainability we use mostly leaves (about 80%) with a few bulbs mixed in. The bulbs are super pungent so a few go a long way. In a large bowl toss with salt until coated and let sit while you prepare the kimchi paste.  
  2. Combine garlic and sugar in a mortar or mixing bowl and mash together. Add in gochugaru, cilantro and fish sauce and continue to blend until a paste forms. 
  3. Add kimchi paste to ramps and using your hands, mix until evenly coated. The gochugaru will quickly turn your hands a bright red so kitchen gloves are handy. 
  4. Pack ramps into fermentation jar and then add the fermentation weight. Add one cup of water and push down. You want the packed ramps to be completely submerged when weighted.
  5. Let ferment for 3 days at room temperature out of direct sunlight. As the ramps ferment the volume in the fermentation jar will reduce to 1/3.  Transfer finished kimchi to jars and move to the refrigerator. Kimchi will keep refrigerated for at least 2 months.

https://farmsteady.com/field-guide/recipe-ramp-kimchi

16.05.2021 -> Kühlschrank

21.05.2021

2 EL Lake für Shroomchi abgezwackt – quelle aroma!!!

16.08.2021

Sauscharf, aber so lecker! Nächstes Jahr wieder.