Fermented food is great for gut health, creating a protective lining in our gut, aiding in digestion, giving us a nutritional boost, detoxifying our intestines and aiding to weight loss. They also all taste great. The hallmark of fermented food in Korean culture is “kimchi” and while I love them, my stomach usually has a hard time with the spiciness. Usuing already flavored vegetables like ramp. allows me to go easy on the spiciness. If ramp is out of season, you can substitute for leeks, garlic scapes, Asian chives, and so on. I eat them in a rice roll, in sandwiches or as a side to any meal.
Further Food Nutritionist Commentary:
Note: Ramps are a spring delicacy, typically show up at farmer's markets in April and May -- follow Linda's recommendations for what to use in other seasons. Scallions (green onions) are another great substitute.
By Heather Goesch, MPH, RDN, LDN
Mild Ramp Kimchi
24 ounces ramp (cleaned, head trimmed, cut into three sections (white, purple, green))
7 garlic cloves (peeled)
1 ginger (size of garlic, peeled)
1/2 cup sandlace extract (fish sauce)
2 teaspoon dried chili pepper flakes (Korean red chile if you can get it)
- Process garlic, ginger, chili flakes and sandlace extract (“sauce”).
- Mix ramps (three parts separately) with the sauce, gently massaging in the sauce as to not damage the ramps.
- Place in fridge in separate (three parts separately) airtight container, preferably where the ramps can lay flat.
- It will be ready to in about 1 week, though you can have it right away if you want.
It will last several months in the fridge. Enjoy!
Per Serving: Calories: 61; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 583mg; Potassium: 187mg; Carbohydrate: 14g; Fiber: 2g; Sugar: 3g; Protein: 2g
Nutrition Bonus: Vit A: 29%; Vit C: 19%; Iron: 10%
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