Fermented Ramp Leaf Soy Sauce

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5 from 11 votes

Soy sauce infused with the flavor of fermented ramp leaves. Makes about 3 cups if the sauce isn't strained.

Prep Time5

Fermentation time7

Total Time7 5

Course: Condiment

Cuisine: American, Japanese

Keyword: Fermentation, Ramp Leaves, Ramps

Servings: Servings

Calories: 2kcal

Author: Alan Bergo

Equipment

1 Quart mason jar or other fermenting vessel

Ingredients

1 15 oz bottle of soy sauce-your favorite brand Avoid any that contain caramel coloring, hydrolized soy protein, or corn syrup.
8 oz fresh ramp leaves, washed, cleaned and dried You don't have to use this much, if you want, cut it down to 4 oz, especially if you want a thinner sauce.

Instructions

Slice the ramp leaves into 1 inch pieces, then put into a blender, add the soy sauce and puree.
Pour the mixture into a container, top with a lid, and allow to ferment for 7 days, stirring occasionally. Consider doing this in the garage as the smell will offend most people. You can leave the soy out for up to two weeks.
After the mixture is fermented, strain the sauce through cheesecloth wearing gloves. Squeeze as much juice as you can from the leftover leaves.
Alternately, just use the sauce as-is. It will be a little thick, which isn't necessarily bad.
Pour the finished soy into a wide container like a bowl and allow to settle. Skim any green foam that rises to the surface, you may not be able to get all of-it's ok, just get as much as you can (this is also purely cosmetic, but worthwhile).
Transfer the sauce to a container and store in the fridge or in a pantry, the high amount of salt and fermentation make it shelf stable without need for canning.

Video

Notes

I use ramps here, but many different types of garlic or allium can be used. Garlic bulbs, nodding onions, walking onions, bear garlic (Allium ursinum), three cornered leeks (Allium triquetrum) etc.

Nutrition