It’s that time of the year again! Time to forage for spring goodies, ramps, fiddleheads, morels..
This year I have perfected the art of making a simple kimchi featuring my spring foraged ramps. It’s easy, delicious, funky, sour and good for your guts! I highly recommend adding ramp-chi to your spring repertoire, if you haven’t already!
Recipe adapted from Bon Appetit
- 1 head Napa cabbage, cut into 1 inch sections
- 3 carrots, peeled and julienned
- 1 daikon radish, peeled, quartered and sliced
- 1 bunch scallions, sliced
- 1/ pound ramps, bulbs and stems sliced and leaves chopped
- 1/2 cup coarse kosher salt
For the Dressing:
- 4-5 garlic cloves, grated on a microplane
- 1 inch piece of ginger, grated on a microplane
- 3 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 3 teaspoons sugar
- 4 teaspoons kosher salt
In a large bowl, add the sliced cabbage and 1/2 cup of salt. Begin to massage and squeeze the cabbage and salt in the bowl until the cabbage softens a bit and liquid is starting to pool at the bottom of the bowl.
Cover with cold water and allow to soak for 30 minutes. Drain the cabbage and pat dry. Combine with all other vegetables and toss to combine.
To make the dressing, combine all ingredients in a bowl and whisk together. Pour over the vegetables and again, begin to massage and squeeze everything together until well mixed and there is a lot of liquid. Pack into a large Ball jar and park in a cool, dark place in your kitchen. Lightly cover with cheesecloth and let sit for 5 days. The liquid should have a lot of bubbles and activity when you stir the contents of the jar. The kimchi will smell like kimchi at this point and should taste quite sour and funky and totally freakin delicious.
Put the lid to the jar on and refrigerate. Use however you’d like! In fried rice, in soup, as a snack!
Recipe for Kimchi Noodle soup coming soon!