This post is about a month too late. I figure I’ll just post it for next spring when the ramps pop up again after a long winter. Ramp season is tragically short and my love of them is so deep that I figured I needed to find a way to preserve them to eat throughout the summer and possibly fall. I’ve heard of pickled ramps and I’m sure I’m not the first person to kimchi them, but I haven’t seen a recipe out there.
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