Fresh ramps are in season, and beautifully abundant in the Hudson Valley. Jori Jayne Emde, expert fermenter, forager, remedy-maker and vinegar expert, gives us a look into what goes into creating a good old jar of ramp Kimchi in the revered tradition of Localite-Korean fusion. This recipe comes to us from Peter Barret, who wrote Project 258, a look into Zak Pelaccio’s eclectic and farm-forward cooking style. Emde and Pelaccio have been working together for the better part of a decade, and married for nearly two years. Her concoctions are sometimes incorporated in Fish & Game‘s menus, and often a focal point on the bar offerings. She’s shared this recipe with us, and we hope you take some time to go out and find some ramps of your own. Tis the season, after all.
Jori’s Ramp Kimchi
3 lbs ramps
1 cup water
1/4 cup sea salt
1 large hand fresh ginger, juiced
1/4 cup high quality fish sauce (Mega Chef, Red Boat, homemade)
1/4 cup unpasteurized yogurt (optional)
75g Korean chili flakes
25g black sesame seeds, toasted
8g anise seed
Toss ingredients together, and allow them to macerate for 24 hours at room temperature. Pack the mixture into fermentation crock or lidded mason jar submerged in larger jar full of water* and store in a cool place.
Fermentation takes 3-8 weeks depending on temperature and batch size.
*For a detailed tutorial on this method, consult Jori’s Tumblr.
Gundlach Bundschu Winery and Vineyards