I am always fascinated to learn new recipes from the harvest just outside my door. Living in the country and being closer to my aunt; who could put Martha Stewart to shame; I have been introduced to the trendy little past time called foraging! And with this new found hobby; I have been introduced to the delicious ramp.
Ramps can be found growing in patches in rich, moist, deciduous forests. I put together a recipe adapted by David Chang from Momofuku Noodle Bar in NYC. Try it out and let me know what you think.
- 1 pound ramps bulbs, trimmed and washed
- 1 cup granulated sugar
- 1 cup rice wine vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon Japanese seven spice (Shichimi Togarashi)
- 1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chili pepper
- Trim and clean ramps; cutting off the roots and green leaves (save those for pesto)
- Combine all ingredient except the ramp bulbs in a large saucepan over medium high heat and bring to a boil, whisking until the sugar has dissolved
- Turn off the heat and add the ramp bulbs to the brine mixture
- Let cool to room temperature and then transfer to your favorite canning jar; make sure to seal tightly
- Refrigerator overnight before serving