Ramp or similar allium leaves mixed with salt and lacto-fermented. After 2 weeks or longer, the leaves are a delicacy chopped and mixed with sour cream.
450grams(1 lb) ramp or other wild allium leaves you can also use Allium victorialis, A. ursinum, or A. triquetrum, and probably other green parts of different alliums.
13grams(two teaspoons) kosher salt
Serving
Sour cream or creme fraiche creme fraiche will make a stiffer version, sour cream will be spreadable.
Instructions
Wash and dry the ramp leaves if they need to be cleaned.
Fermentation
In a 1 gallon-size vacuum bag, start layering in the ramp leaves, sprinkling with a little salt after each addition, pressing the leaves down to make them fit in the bag.
When all the leaves and salt have been added, vacuum seal the bag, marking the date on a corner for reference.
Put the bag into a bowl or other container just in case there's any drips (rare, but possible-inspect the seals to ensure they're sound) and store at room temperature for two weeks, checking on it here and there as you can remember (See note).
Removing carbon dioxide
As the leaves ferment they will give off carbon dioxide, making the bag puff up. Depending on your ambient temperature this can happen quickly or slowly. When the bag gets noticeably filled with air, pick up the bag, cut off a corner, then seal again. I've never had a bag burst from the pressure but it's possible. Refer to my video here for reference.
After the fermentation is complete, you can transfer the leaves to a jar and store in the fridge, or leave them at room temperature in a mason jar with a tight fitting lid assuming they're completely covered with brine. They will last a very long time.
Serving
Using gloves, remove the leaves from the bag or jar, squeezing the liquid back into the container. Chop the leaves with a chef knife until they look evenly chopped, then mix with an equal volume of sour cream or creme fraiche, or just add sour cream until it tastes good to you.
Taste the finished product and adjust the seasoning for salt and pepper if needed, then refrigerate until needed.
Serve the fermented leaf spread on crackers, toast, or mix into something like egg or potato salad.
Video
Notes
2 weeks is the minimum I like to age these for, but I have left them in jars or bags at room temperature for over 6 months with no problems at all.