Ramp Kimchi

cabbage condiment/spread daikon fish sauce ginger gochujang korean radish ramp soy sauce spring

Chris Wegan

Makes 6 cups

Source

Ingredients

1 pound ramps

4 large garlic cloves, finely grated

3 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

2 teaspoons finely grated peeled ginger

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)

Cheesecloth

Method

Separate ramp stems and greens from bulbs; chop bulbs; set aside.

Whisk garlic, gochujang, sugar, salt, fish sauce, soy sauce, ginger, and 1 Tbsp. water in large bowl until smooth. Add cabbage, daikon, and reserved ramp bulbs, stems, and leaves and toss to combine. Massage vegetables with your fingers to lightly crush and release liquid.

Transfer mixture to a large glass jar, leaving at least 2" headspace. Pack down vegetables to eliminate air gaps and submerge in liquid. Cover jar with cheesecloth and secure with a large rubber band.

Let sit out of direct sunlight at room temperature, packing down vegetables once a day to keep submerged, until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Move to a smaller jar if needed; discard cheesecloth. Cover with a lid and chill.

Do ahead: Kimchi can be made 1 month ahead. Keep chilled.