1 wide-mouth quart mason jar and a non-reactive lid
Ingredients
1Tablespoon kosher salt
3.5cups Green ramp seeds, as needed
Water, as needed to fill the jar
Instructions
Wash and dry the ramp seeds.
Pack the ramp seeds into the jar, add the water to cover. The seeds should be completely covered by ¼ inch.
Add the salt to the jar, screw on the lid and shake the jar gently to help dissolve the salt.
Place the jar in another container to catch any drips, then allow to ferment at room temperature for two weeks, or until the seeds are sour to your liking. Store the finished, fermented seeds in the fridge, or process in a water bath canner for 12 minutes, label, and store in a pantry.
Know that ramp seeds are incredibly strong smelling and may offend your friends and family. If you have to ferment it outside or in a garage it will work just fine.
The finished, fermented seeds will stay good for a very long time as long as they're always kept under a layer of fermented brine. Use the seeds as a substitute in recipes where you would use garlic. Typically I mince them or add to things where they'll be pureed or ground up.
Video
Notes
Feel free to make this with less ramp seeds than the recipe calls for. When I write recipes for fermenting in jars I always write them to make the jar as full as possible to prevent excess air. If you have, say, only 1 cup of ramp seeds, just use a smaller jar with the same proportions listed.