Brined Ramps From 'Bar Tartine'

1. 1

   In a nonreactive container, dissolve the salt in the water to make a brine. Add the ramps and top with a weight to keep them submerged in the brine. Seal the container, using a lid with an airlock, if you have one. If you have sealed it without an airlock, open the container every few days or so to release carbon dioxide buildup, and check for mold. Place in a clean, well-protected, low-light area with an ambient temperature of 60u00b0 to 68u00b0F/16u00b0 to 20u00b0C until the ramps taste sour, 3 to 4 weeks.

2. 2

   Transfer the ramps and brine to one or more nonreactive airtight containers and refrigerate for up to 1 year. Their flavor becomes less intense and more nuanced as they age. We like them best after about 6 months.

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