½teaspoonwhey from yogurtsauerkraut 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.