Ramp Kimchi

Wash and dry:
2 bunches ramp greens

Salt the greens liberally with kosher or pickling salt (1/3 cup or less).

Create a paste of
3 T ground Korean chilies
4-5 ramp bulbs
1-2 cloves garlic
2 T garlic
2-3 T minced scallions
1/3 cup sesame oil
1 T amchur powder

Massage the greens with the paste and reserve in a non-reactive container. Eat after 1 day.

Full Blog Post