Pickled Ramps
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- Опубликовано: 2 май 2023
- foragerchef.com/the-best-pick...
Long overdue update on one of my favorite pickles. I explain a few important points before we get into the basic process. Don't sleep on the Myeonghi (Korean pickled onions)!
I also made a little mistake in the direct to camera footage here. You can pickle ramp leaves using hot liquid, just don't water bath can them or they'll get mushy. 
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I’ve got a quart jar of the knotweed pickles which I started yesterday. We have a spot here in Connecticut that has massive amounts of ramps. I usually grill them or roast them, I’ll be trying your pickled ones next. We love foraging, especially mushrooms in the autumn but also the abundance of wild greens in the spring. BTW, I went on your website yesterday and read your story. It was both heartbreaking and heartwarming, inspiring, and powerful. You’re living your dream and never gave up…♥️💪🏻♥️
This would be great on bibimbap, Vietnamese style vermicelli with grilled pork, Thai style omelet w steamed rice… yum!
Amen my Grand parents are from Burnsville NC and and I'm always looking for a recipe for picking ramps. Keep em coming 😊
Love these style videos. Can’t wait to try ramp pickles.
Looks great chef. I've been working on ramps for the last couple of weeks. Shrimp and ramp pasta last night. I have one bag still keeping in the fridge I am trying to decide if I want to pickle them or steam them and freeze them or maybe ferment them.
I am sure you have seen honey fermented garlic before. I just started some honey fermented ramp bulbs and stems. Only about 2 days in but its already pretty good. I think it will be one of my go to methods every year due to the simplicity. Sometimes you just get too busy with things and you need to do something with your ramps before they go to waste. Nothing easier than packing a jar with ramps and just squeezing honey overtop. The hardest part is cleaning the ramps.
Sounds good to me. You can freeze ramp bulbs raw-that’s how they’re sold commercially in the off-season.
@@foragerchef4141 thanks for the info. that is good to know!. Maybe I'll just freeze some whole and then steam the leaves, unless they freeze well raw as well. I have been trying a bunch of recipes this year. Your ramp oil turned out great (even though I only had a food processor instead of a good blender to work with since mine died on me). After I strained the oil I used the rest to coat a rainbow trout I caught before searing it. Also tried your technique for garlic mustard shoots and for ONCE I actually enjoyed eating it. Nettle gnocchi is in the freezer. Can't wait to try it.
Nice format!
Thx John. Direct to camera is a lot more work as I have to use separate audio and match it to the footage and it takes a lot more work. When I have time, I may continue it.
i love trying seasonal/weird produce like this. I've never seen ramps before. I'm in southern Ontario. Any idea when the season would be? Maybe I can call around and ask. Also, why not a fermented pickle ramp?
Ramp season is right now and you have the same ones I show in the video near you. Ask around, go to a farmers market, or just go out to some maple sugar bush forest. As for fermented ramps, I have a recipe for fermenting in brine here foragerchef.com/brine-fermented-ramps/
I have a separate method from Siberia for fermenting the leaves only here: foragerchef.com/cheremsha-siberian-style-fermented-ramp-leaves-%d1%87%d0%b5%d1%80%d0%b5%d0%bc%d1%88%d0%b0/
If the ramp turns blue is it still eatable?
Yes it’s fine. Happens with garlic too.
@@foragerchef4141 ok.thank you very much. I thought I was gonna have to throw 13 jars away.
WTF are ramps?
The largest native wild allium in North America.