Ramp Kimchi

Ramp Kimchi

1 pound ramps
2 large garlic cloves, finely grated
4 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons sugar
4 teaspoons kosher salt
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon reduced-sodium soy sauce
½ large head Napa cabbage, cut into 1" pieces (about 6 cups)
½ medium daikon (Japanese white radish), peeled, halved lengthwise, thinly sliced into half-moons (about 1 ½ cups)

  • separate ramp bulbs from leaves. Halve bulbs and julienne leaves

  • Mix chile paste, sugar, salt, fish sauce and soy sauce

  • Combine chile paste mixture with ramps, cabbage and daikon massaging the ingredients thoroughly

  • Place entire batch of kimchi into a container with a tight lid and refrigerate. Wait for 3 days and enjoy.