We've already had about 100 lbs of ramps come our way. This 168 liter container was full and we decided to kimchi them. I dont have the recipe infront of me but i will try and post it soon. Normally, the addition of water isn't part of the recipe, but id like to be able to can these ones up and thought using a brine would help with keeping the ramps nice and and tasty in there jars. Lots of garlic, ginger, salt,sugar and korean chili flakes. They are currently fermenting in the cave. These ramps are big and they should take a while for the brine to penetrate there core. Although i am dreading the actual part of canning this season because of memories of 5 in the morning last year waiting for water to boil, doing small batches at a time, especially on an electric stove, it beats trying to store a million vac pac bags of pickles in our small walk in.
Daylight Savings Time
1 month ago