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    Home » Wild Herbs and Spices

    Brine Fermented Ramps

    Published: Apr 17, 2019 Modified: Feb 8, 2023 by Alan Bergo This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    I've been getting questions about if you can ferment ramp bulbs, if leaves or bulbs are better, if brine is good, or pounding with salt. The answer to all of your burning questions about ramp fermentation is that yes, ramps make a wonderful ferment. In this post I'll tell you about a few versions, and how to do it yourself.

    Brine Fermented Ramp Bulbs
    Brine fermented ramp bulbs are your new best friend.

    Ramp Fermentation

    People have been fermenting ramps and their cousin onions like Allium ursinum for a very long time--especially in delicacies like Siberian Fermented Wild Onion Leaves (Cheremsha) a ferment made from Allium victorialis. Allium ochotensis is fermented in Korea into Myoengi.

    For the purposes of this post, I'm speaking specifically about ramp bulbs, not the leaves. Generally I don't recommend people harvest ramp bulbs off of public property, but there's plenty of people who have access to them, and understand how bulbs can be harvested sustainably.

    If you don't have access to many ramp bulbs, you can also make Fermented Green Ramp Seeds.

    Fermented ramp leaves (Черемша) in a wooden ladle
    Fermented ramp leaves are fantastic too.

    Brine vs Dry Fermentation

    Ramp bulbs are great fermented, but you want to use brine for a few reasons (unless you have a vacuum sealer, then just follow my directions in the recipe below in the notes). First, brine makes it so that you don't have to mash or crush the ramp bulbs.

    Crushing them up will work, but you worked hard to dig those bulbs so it's a waste-mushing up the leaves is a different story though. Secondly, it's just easier. Make some salt water, pour it over your ramp bulbs and shake the jar once in a while, wait a week or two and they're done--that's it. If you were to pack them down with salt, you'd have a much better chance of getting mold, which can give off flavors to your ramps.

    "Dry fermentation" involves vacuum sealing ingredients with salt. Pictured are ramp leaves.

    How to use the Ferment

    Now, as far as using them, I have some good advice for you. First, this stuff is strong, and I mean really strong. If you haven't fermented wild onions before, you, and especially your spouse, partner, or whoever you live with, are in for a treat, or, if you like, a divorce. They smell to high heavens.

    Personally I get kind of giddy as a chef. Strong flavors are special, and fermented ramps are no different. Here's a few ideas for how to use them besides offending your friends and family by cracking open a jar in the same vicinity or post code. If the smell offends you, don't worry, it will grow on you, and the incredible taste is worth it.

    Use Ideas

    • Tzatziki or any yogurt sauce. It's hard to describe, but fermented ramps love dairy and fatty things--it helps smooth out their flavor. Tartar sauce or any cream sauce will be great too.
    • Marinades and dressings. Again, mixing with fat here to help calm them.
    • Cheese dips, all the dips.
    • Cook with the brine and bulbs. For example, use the ramps and brine to season soup--especially in the winter when fresh onions may be scarce.
    Brine Fermented Ramp Bulbs
    Print Recipe
    5 from 1 vote

    Brine Fermented Ramps

    A simple "kosher pickle" style preserve made with ramp bulbs and brine
    Prep Time5 mins
    Fermenting Time7 d
    Total Time7 d 5 mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: Fermentation, Pickled Ramps
    Servings: 8 Servings
    Calories: 62kcal
    Author: Alan Bergo

    Equipment

    • Pint mason jar

    Ingredients

    • 6 oz ramp bulbs sliced ¼ inch to yield 1 ¾ cups
    • 1 cup 250 grams filtered water
    • 2 scant teaspoons salt 12 grams
    • ½ teaspoon whey from yogurt sauerkraut brine, or another inoculate (optional)

    Instructions

    • Combine all ingredients in a jar, and leave out at room temperature for 4-5 days, shaking the jar every day and opening it once in a while to release carbon dioxide, then refrigerate.
    • The ramps will continue to ferment slowly in the fridge (see note)
    • Once they're soured to your liking, they're ready. Typically I like them anywhere between 7-14 days.

    Notes

    Fermenting whole bulbs 

    I slice young ramps for this recipe, but you can also ferment whole bulbs. Slicing beforehand makes them easier to portion. 
    The most sour 
    The way to get the ramps the most sour the fastest is to leave them out at room temp for 7-14 days. Slow fermenting in the fridge is more gradual and stable. Either way works. 
    Dry Fermenting in a Vacuum Bag 
    The most potent aroma will come from fermenting ramps either whole or cut in a vacuum bag. To do that, weigh the ramps in grams, then multiply that number by .03 for 3%. Toss the ramps with the salt, vacuum seal, and leave them out for 7-14 days, or until they're sour to your liking. If the bag inflates dramatically, cut the corner to let out air, then reseal. 

    Nutrition

    Serving: 1oz | Calories: 62kcal | Carbohydrates: 13g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 805mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1701IU | Vitamin C: 32mg | Calcium: 129mg | Iron: 3mg

    More 

    Ramps: Harvesting, Sustainability, Cooking and Recipes 

    « Wild Blueberry Pie
    Hedge Mustard »

    Reader Interactions

    Comments

    1. Ian

      May 02, 2022 at 9:36 pm

      I've just vacuum sealed my first attempt at these! Once they are "done" what's the best way to store them for prolonged use?

      Reply
      • Alan Bergo

        May 03, 2022 at 4:37 pm

        Store in the fridge.

        Reply

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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