Korean Pickled Ramps

• Broth *optional
• 4 cups Water
• 4 Dried shitake mushrooms
• 5 small pieces of kelp
• Pickled ramps
• 2 pounds Ramps
• 4 cups Water or Broth
• 4 cups Soy sauce
• 4 cups Rice vinegar
• 2 cups Sugar

1. To make the broth, place dried kelp and mushrooms in a large pot with 4 cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for 15 minutes. Remove and discard the kelps.
2. Wash and dry all of the ramps. Cut off the bulb and separate out each leaf.
3. Place the leaves and the bulbs in a clean pickling jar.
4. In the same pot with the broth, add in the remaining ingredients and bring it to a boil.
5. Pour the hot brine into the pickling jar. Make sure that all of the leaves submerge. Close the jar and leave it out overnight.
6. On the following day, pour the brine (just the liquid) back into the large pot and bring it to a boil. This time, cool it before pouring it back to the jar. This process makes the leaves to stay nice and crunchy instead of being mushy and texture-less. Once cool, pour it back into the jar and close.
7. Keep it in the fridge for at least 10 days before consumption.

water, shitake mushrooms, kelp, ramps, ramps, water, soy sauce, rice vinegar, sugar

Taken from food52.com/recipes/81430-korean-pickled-ramps (may not work)