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“The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Feel free to sub regular leeks or scallions if ramps are unavailable. The kimchi will be ready in about one week. you will know when the raw grassy smell dissipates and in its place comes the most mouth-watering aroma. Cooking time is fermentation time in the refrigerator. Ramps kimchi will last in the fridge for months.”
120hrs 10mins
1 quart

Ingredients Nutrition

  • 1 lb ramps (greens only, cleaned & thick stems removed)
  • 1 tablespoon sea salt
  • 1 teaspoon sugar
  • 2 tablespoons aleppo pepper (or korean chile, or 1/2 cayenne & 1/2 sweet paprika)
  • 1 tablespoon fresh ginger, minced
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • half gallon mason jars or two quart jar


  1. Clean ramps greens very well.
  2. Stack the ramps leaves on top of one another and slice in 1" sections.
  3. Place sliced leaves in large bowl, add next five ingredients; toss to distribute evenly.
  4. Stir soy sauce and sesame oil together; add to ramp greens, stir.
  5. Distribute to half gallon jar, or two quart jars.
  6. Let sit at room temperature overnight.
  7. Place in the fridge.
  8. Every day or two give it a shake or a mix with a spoon.
  9. As it goes through the fermenting process you'll want to get the top greens down to the bottom.
  10. After about five days, transfer the fermented greens to 1 quart jar.
  11. Store in refrigerator.

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