Ramp Kimchi Recipe

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This ramp kimchi is so easy to make and it takes the best of spring foraged plants and combines it with Korean fermentation – two wonderful things coming together. 

One of the most important rules about foraging edible plants is to respect nature and only pick what you can use.

We let nothing go to waste, we’ve been busy with charred ramp pesto and serving beer battered wild garlic.

But we also decided to experiment with a kimchi recipe and create ramp-chi.

Easy ramp kimchi recipe also known as ramp-chi. This spin on a traditional kimchi recipe is so easy to make and makes great use of foraged ramps.

What is Kimchi?

Kimchi consists of vegetables (usually napa cabbage) that are fermented with garlic, ginger, chili, salt and either fish or seafood sauce. 

Kimchi is the national dish of Korea, so ubiquitous that instead of saying cheese to take a photo Koreans say kimchi.

But kimchi isn’t for the timid because it’s raw fermented vegetables, which means it’s so pungently powerful it makes sriracha look like a child’s condiment.

Kimchi isn’t just one recipe.

The recipe varies depending on what part of Korea you are from, what season it is made and every family has their own recipe and there is much debate over what belongs in kimchi.

While it’s most commonly fermented napa cabbage, cucumber, radish and other vegetables are commonly used.

Kimchi is such serious business that in Seoul there is the Kimchi Field Museum in Seoul which has recorded nearly 200 different types of kimchi.

Vegetarians and vegans should know that most kimchi includes fish or shrimp sauce so you may want to ask ahead of time.

If you want to make this recipe vegetarian you could add a bit of kelp powder, red miso paste or a mixture of seaweed and mushroom to give it umami flavour.

Easy ramp kimchi recipe is the perfect dish to impress friends. This spin on a traditional kimchi recipe is so easy to make and makes great use of foraged ramps.

How to Make Kimchi

Originally used as a means to store vegetables for winter months it is traditionally kept in a jar underground for months.

For the recipe below you can keep it out at room temperature but it will continue to ferment.

To stop the fermentation process you need to put it in the fridge.

Easy ramp kimchi recipe featured here on a hotdog. This spin on a traditional kimchi recipe is so easy to make and makes great use of foraged ramps.

Uses for Kimchi

Kimchi is eaten at most meals in Korea; in fact on average Koreans each eat 40 pounds of it a year.

Traditionally it’s eaten with white rice or noodles, but it can also be found in other soups and porridge recipes.

In North America it’s also being used in many modern recipes.

We loved it as a condiment on hot dogs and have seen it in pancakes, stir fry, paninis and of course Korean tacos.

Love Korean flavours? Try these gochujang ribs.

Why You Should Eat Kimchi

Kimchi is considered a superfood. It’s low in calories high in fibre, minerals and vitamins A, B and C.

Perhaps its greatest benefit is the presence of lactobacillus, this bacteria is found in yogurt and helps with digestion and a number of other ailments.

Easy ramp kimchi recipe also known as ramp-chi. This spin on a traditional kimchi recipe is so easy to make and makes great use of foraged ramps.

An Easy Ramp Kimchi Recipe – Ramp-Chi!

It’s easy to make kimchi at home in just a few days. 

The smell isn’t pleasant but it’s a normal part of the process.

Do not put a top on the jar of kimchi, the fermentation process means the vegetables release gases and they need to escape, otherwise you’ll have a kimchi explosion.

Easy ramp kimchi recipe also known as ramp-chi. This spin on a traditional kimchi recipe is so easy to make and makes great use of foraged ramps.

Ramp Kimchi

Yield: 24 servings
Prep Time: 10 minutes
Additional Time: 3 days
Total Time: 3 days 10 minutes


  • 1 lb ramps cleaned and washed
  • 4 cloves garlic grated
  • 6 tablespoons Korean chili powder
  • 3 tablespoons sugar
  • 3 tablespoons Kosher salt
  • 2 tablespoons good fish sauce optional, you can omit for a vegan recipe
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons ginger grated
  • 1 head of napa cabbage shredded
  • 1 Small white daikon


  1. Mix everything together, crush vegetables with your hands and squeeze dressing into vegetables.
  2. Transfer to a large glass jar, leave at least 2 inches of space at the top.
  3. Pack down vegetables and place a small plate on top the place a ziploc bag filled with water as weight. Cover with cheesecloth, secure with large rubber band.
  4. Leave out at room temperature but not in the sunlight.
  5. Pack down vegetables daily leaving everything submerged for 3-5 days or until tangy.
  6. When desired flavour is achieved, mix, transfer to jar. It will last in fridge for up to one month.

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Join the Conversation

  1. Saw this article on ramps in the Washington Post and thought that you might be interested to read it if you haven’t already done so.

    Love your blog!


  2. Peter Parker says:

    Am ready to go to the kitchen, and cook this famous dish now. Thanks for the Recipe.

  3. John Daniel says:

    Must be tasty….. I’ll surely try this in my kitchen.

  4. John Daniel says:

    I’ll surely try this my kitchen……..

  5. Katie Featherstone says:

    This sounds absolutely delicious! I’m definitely going to have a go at making it at home. Thank-you for sharing the recipe!

  6. Izy Berry - The Wrong Way Home says:

    Thanks for the recipe! It looks delicious and I’ll definitely try to cook it.

  7. Emma Johnson says:

    Daum my mouth is already watering just looking the pictures. Thanks for the great recipe. will definitely try.

  8. omothermix.com says:

    I discover kimchi on your website. It seems delicious. Pictures look very tasty 😉

  9. One TBS of a large head of Napa cabbage?

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