- 1 head Napa cabbage
- 4 heads baby bok choy
- 1 pound ramps
- 1 medium carrot, peeled and shredded
- 1/4 cup salt
- 1 tablespoon Korean pepper powder
- 2 teaspoons fish sauce
Shred Napa and baby bok choy into fine strips and place into a bowl. Remove the green tops from the ramps and add the tops only to the cabbage, along with the carrot. Add ¼ cup salt to cabbage mixture and massage it into the leaves. Lay leaves on a flat tray and place another tray on top with a weight (canned food items work great here). Place cabbage in the refrigerator for at least 30 minutes and up to two hours. After the time is up, thoroughly rinse the cabbage mixture until the water runs clear and doesn’t taste too salty.
In a mixing bowl add the fish sauce and pepper powder to the cabbage and ramp tops gently massage the powder to cover all the greens. Cut large ramp bulbs in quarters and small bulbs in half. Combine all ingredients until evenly coated, then store in a container in the refrigerator.
NOTE: Substitute leeks if ramps are not available.