Ramp Kimchi
Ingredients
1 pound ramps, cleaned and halved lengthwise
1/4 cup garlic, minced
4 tbsp gochujang (Korean chili paste)
2 tbsp honey
2 tsp salt
2 tbsp fish sauce
2 tbsp soy
2 tbsp ginger, peeled and minced
4 cups carrots, peeled and thinly sliced
4 cups scallions, sliced
Directions
combine garlic, gochujang, honey, salt, fish sauce, soy sauce and ginger by whisking thoroughly.
add ramps, carrots and scallions and coat thoroughly with garlic mixture. Be sure to massage all vegetables as you coat them so they release their juices into the mixture.
place into a glass jar(s) leaving 2" of headspace at the top and cover with cheese cloth or a coffee filter and store out of direct sunlight at room temperature for 3-5 days.
during this time repeatedly stir and make sure all vegetables are covered with liquid
refrigerate after 3-5 days