Ramp leaves fermented and pureed in soy sauce makes a great condiment that's easy to make at home.
Cuisine: American, Japanese
Keyword: Fermentation, Ramp Leaves, Ramps
115 oz bottle of high quality soy sauce
8ozfresh ramp leaves, washed, cleaned and dried
Slice the ramp leaves into 1 inch pieces, then put into a container and pour the soy over them.
Stir the leaves in the soy to coat them, then put a lid on the container and allow it to ferment for 7 days, stirring occasionally.
After seven days, and up to two weeks, pour the stinky ramp leaves and soy into a blender and puree until very smooth, about 60 seconds on high.
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 in my opinion).
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.