For the past months, I have immersed myself in shooting beautiful seasonal ingredients that I neglected to post in a timely manner. I cooked, styled the shoot, took & edited photographs all day long, but I didn’t make time to post as many as I should have. So when I realized yesterday that ramps season was officially over and I have yet to post these recipes, I went into a panic mode. Should I or shouldn’t I post the recipes that the main ingredient is no longer available? At the end, I decided to post them anyway because, for these recipes, you could use scallions in place of ramps. So here they are…
- 4 bunched of ramps or scallions, cleaned & trimmed
- 2 tbsp. whole peppercorn
- 1 tbsp olive oil
- 1 cup warm water
- 1 cup white balsamic vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- 1 cup apple cider vinegar
- tall mason jar (s)
- Sterilize all mason jar (s) & lid (s) by submerging them in boiling water for 3 minutes. Let dry on a wire rack.
- Add ramps or scallions in a jar along with whole peppercorn and olive oil. In a separate mixing glass, dissolve sugar & salt in warm water, then add both vinegar; stir to combine. Carefully ladle liquid into the jar, leaving 1/2 inch headspace. Cap the lid, let cool to room temperature, and keep it refrigerated. The pickles can be refrigerated for up to 10 days.
- You can also cut ramps or scallions into 1/4-inch lengths before you pickle them.
- 170g. pickled red cabbage, drained
- 150g. ramps or scallions, cleaned & trimmed & cut into 1/4-inch lengths
- 120g. celery stems, sliced
- 2 tbsp. rice flour
- 1/3 cups water
- 1/4 cup sugar
- 1 tbsp. chilli powder
- 1 tbsp. ground paprika
- 2 cloves garlic, peeled
- 1 tbsp. ginger paste or freshly grated peeled ginger
- 1 tbsp. fish sauce
- 1/4 cup apple cider vinegar
- Sesame seed (option)
- Whisk rice flour & water in a small saucepan over medium heat until thickened, about 2 minutes. Add sugar and continue to cook for another minute. Set aside.
- Add the rice flour mixture, chilli powder, ground paprika, garlic, ginger, fish sauce, and apple cider vinegar in a blender or a food processor and process to be well-combined. Taste and add more chilli powder and/or ground paprika per your liking.
- Toss the dressing with red cabbage, ramps or scallions, celery, and sesame seed (option) to combine. Put them in the glass jars & refrigerate for 24 hours before serving.
- This kimchi dressing is quite spicy, so add chilli powder and/or ground paprika a little bit first. You can always add more, but you can’t take the spiciness out 🙂 just saying
- 1/2 red cabbage, thinly sliced
- 1 cup water
- 1/2 cup white balsamic vinegar
- 1/2 cup apple cider vinegar
- 1 tbsp. sugar
- 1/2 tbsp. salt
- mason jars, as needed
- Sterilize the jars by submerging the jars & lids in boiling water for 3 minutes, then dry them on a rack
- Put red cabbage in the jars. Bring water & white balsamic vinegar in a saucepan to boil, then add sugar, apple cider vinegar, and salt; simmer for 2-3 minutes. Carefully ladle the liquid into each jar; leaving 1/2 inch space from the lid. Let cool and cap with lids. Keep refrigerated for a week.
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