April 22, 2012
Kimchi made with the greens of the wild leeks (ramps) -- that's what hit me as I looked over my carefully dug, cut, and preserved stash of early harvest wild leeks (ramps) sitting cleaned and drying on my kitchen island. It was clear I had an overabundance of green leaves and not as many bulbs. Not a problem.....
The inspiration for kimchi is from one of my favourite foodie sites -- Hungry Tigress. The Tigress used to write two blogs -- Tigress in a Pickle and Tigress in a Jam but combined them to one mega-site. She's primarily a Canner (not me) but I'd tried some of her other posts like pumpkin muffins. The kimchi recipe seemed very straightforward so I decided to give it a whirl and do up a few jars.
Kimchi (or kimchee)
First, a little about Kimchi, which I tried for the first time about a year ago ... travel or eat out much? ... not.