...and share their harvest are the very best kinds of friends. Finding edibles in the woods is not my forte, fortunately Judy and Andy are very good at it and gave us some beautiful ramps. Thanks guys!
In order to preserve the harvest I considered making them into pickles or kimchi. Because I didn't plan ahead, I didn't have exactly what I need for either, so I improvised. Oddly, I had no gochugaru in the house but I had a new bottle of Sriracha powder. I didn't have any fresh garlic either, so having that in the seasoning powder worked out. I made a marinade using equal parts white balsamic vinegar (out of rice vinegar too) and water, seasoned with 2 tablespoons of sugar, 2 tablespoons of Sriracha powder, 1 tablespoon of shoyu and a teaspoon of salt. It was nicely balanced, though in retrospect a splash of fish sauce would have been a nice addition, hitting all the different parts of my mouth and complementing the unique garlicky green flavor of the ramps.
I cut the ramps into the marinade, mixed it all together and packed it into a mason jar to do it's thing. They are not quite pickles and not quite kimchi, and, hopefully, the end result will be something very delicious. Time will tell.
