Springtime Flavors: Pickling Wild Leeks with David Chang’s Recipe
As the seasons change, foragers and foodies alike eagerly await the arrival of ramps, also known as wild leeks. These delicate, onion-like plants can be grilled, braised, or roasted to bring out their unique flavor. But for a truly show-stopping dish, try pickling them with a hint of spice, just like David Chang, chef and owner of Momofuku Noodle Bar in New York.
The Art of Pickling Ramps
Pickling ramps is an easy process that requires just a few ingredients and some patience. The result is a tangy, slightly sweet condiment perfect for adding a burst of springtime flavor to any dish.
Gathering Ingredients
To start, you’ll need a pound of fresh ramps, which can be found at farmers’ markets or foraged in the wild during the spring months. You’ll also need a few pantry staples, including granulated sugar, rice wine vinegar, water, kosher salt, Japanese seven spice, and Korean chile powder.
Preparing the Ramps
Before pickling, it’s essential to clean and prepare the ramps. If they’re young and tender, you can leave the green tops intact. Otherwise, slice off the tops about 1/4 inch above where the stem turns white. Remove the roots, peel away any dried or dirty layers, and rinse the ramps several times to remove dirt and debris.
Creating the Pickling Brine
Combine the sugar, rice wine vinegar, water, kosher salt, Japanese seven spice, and Korean chile powder in a small saucepan over medium-high heat. Bring the mixture to a boil, stirring until the sugar is dissolved. Then, pour the brine over the prepared ramps, making sure they’re completely covered. Let the mixture cool to room temperature before transferring it to a smaller nonreactive container, covering tightly, and refrigerating overnight.
The Result: A Delicious Springtime Condiment
After a few hours in the refrigerator, your pickled ramps are ready to enjoy. Use them as a topping for salads, sandwiches, or noodle dishes, or as a side dish on their own. With their tangy flavor and crunchy texture, they’re sure to become a springtime staple in your kitchen.
Yield: About 2 cups
Difficulty: Easy
Total Time: 40 minutes, plus brining time
Active Time: 20 minutes
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