Korean Pickled Ramps

1. 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. 2

   Wash and dry all of the ramps. Cut off the bulb and separate out each leaf.

3. 3

   Place the leaves and the bulbs in a clean pickling jar.

4. 4

   In the same pot with the broth, add in the remaining ingredients and bring it to a boil.

5. 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. 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. 7

   Keep it in the fridge for at least 10 days before consumption.

* Per serving · 4 servings · Values may vary.