Adapted from David Chang's and Peter Meehan's Momofuku
Author: Dominique Cook
Ingredients
½ cup water, boiling
¼ cup rice wine vinegar
3 tbsp sugar
1 tsp kosher salt
1 tsp gochugaru flakes
½ tbsp white peppercorns
1 cup ramp bulbs (about 2 bunches), scrubbed and whiskers removed
Instructions
Combine the vinegar, sugar, salt, gochugaru, and peppercorns in a glass bowl, add the boiling water and stir until the sugar is dissolved. Place the ramps in an 8oz mason jar and pour the hot liquid over the ramps. Cover with a lid and cool. Then refrigerate.
Recipe by Cooks and Kid at https://cooksandkid.com/ramps-pickles-and-pesto/