“…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 needed 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 its thing. They are not quite pickles and not quite kimchi, and hopefully, the end result will be something very delicious. Time will tell.”
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