Ramps Kimchi

• 1 lb ramps (greens only, cleaned & thick stems removed)
• 1 tablespoon sea salt
• 1 teaspoon sugar
• 2 tablespoons aleppo pepper (or korean chile, or 1/2 cayenne & 1/2 sweet paprika)
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, peeled and minced
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• half gallon mason jars or two quart jar

1. Clean ramps greens very well.
2. Stack the ramps leaves on top of one another and slice in 1" sections.
3. Place sliced leaves in large bowl, add next five ingredients; toss to distribute evenly.
4. Stir soy sauce and sesame oil together; add to ramp greens, stir.
5. Distribute to half gallon jar, or two quart jars.
6. Let sit at room temperature overnight.
7. Place in the fridge.
8. Every day or two give it a shake or a mix with a spoon.
9. As it goes through the fermenting process you'll want to get the top greens down to the bottom.
10. After about five days, transfer the fermented greens to 1 quart jar.
11. Store in refrigerator.

ramps, salt, sugar, aleppo pepper, fresh ginger, garlic, soy sauce, sesame oil, gallon mason

Taken from www.food.com/recipe/ramps-kimchi-458963 (may not work)