Soy sauce infused with the flavor of fermented ramp leaves. Makes about 3 cups if the sauce isn't strained.
Prep time: PT5M
Total time: PT10085M
Rating
5 stars (11 reviews)
Keywords
Fermentation, Ramp Leaves, Ramps
Ingredients
1 15 oz bottle of soy sauce-your favorite brand (Avoid any that contain caramel coloring, hydrolized soy protein, or corn syrup. )
8 oz fresh ramp leaves, washed, cleaned and dried
Categories
Condiment
Cuisine
American
Japanese
Steps
Slice the ramp leaves into 1 inch pieces, then put into a blender, add the soy sauce and puree.
Pour the mixture into a container, top with a lid, and allow to ferment for 7 days, stirring occasionally. Consider doing this in the garage as the smell will offend most people. You can leave the soy out for up to two weeks.
After the mixture is fermented, strain the sauce through cheesecloth wearing gloves. Squeeze as much juice as you can from the leftover leaves.
Alternately, just use the sauce as-is. It will be a little thick, which isn't necessarily bad.
Pour the finished soy into a wide container like a bowl and allow to settle. Skim any green foam that rises to the surface, you may not be able to get all of-it's ok, just get as much as you can (this is also purely cosmetic, but worthwhile).
Transfer the sauce to a container and store in the fridge or in a pantry, the high amount of salt and fermentation make it shelf stable without need for canning.
Nutitrion
Serving Size: 1 oz
Calories: 2 kcal
Carbohydrates: 0.4 g
Protein: 0.1 g
Fat: 0.01 g
Saturated Fat: 0.002 g
Sodium: 2 mg
Sugar: 0.1 g
Unsaturated Fat: 0.006 g
Reviews
Mirja on 2024-09-28 (5 stars): Left this to ferment for about 4 months in my basement and then strained out the solid. Using the solids as a sort of banchan with rice has been my favorite use so far. So addicting.
Brad on 2023-05-17 (5 stars): A couple years ago I made a fair bit more ramp scrap vinegar than I ended up using, so last year I made less vinegar and used a bunch of my trim to make a batch of soy sauce, as well as a batch with leaves. Both came out great, though the scrap batch ended up more pickled than fermented because I weighted them down. A spoonful or two of the filtered out leaves/trim is a great addition to fried rice, various stir fries and noodle dishes, as well as added to the filling of dumplings before you dip them into the infused soy sauce.
I'll be trying a batch pureed this year as well as just chopped like last year.
katrina hornung on 2023-05-16 (5 stars): I just finished bottling up my ramp soy and I love it. I have a slight obsession with preserving with salt so I took the strained pulp, mixed with sea salt and dehydrated. Its funky and helps minimize my waste!
lisa on 2023-04-25 (5 stars): Did this recipe get edited, or did I totally miss that I should PUREE the leaves? I could swear I only chopped them up last year. It was still GREAT. I put the finished bottle behind other stuff, hoping my housemate would overlook it so it would last longer (yes, I know I'm going to hell). I'm about to make more right now!
Jay Zatkovich on 2022-05-12 (5 stars): Im about to do this after finding a bunch of Ramps in Northern, MI. Im trying to figure out the container. I have a bunch of quart mason jars, with fermentation weights and lids which allow gas to escape. Would those work, just no lids like you're suggesting due to the high sodium content?
Also - could I blend the mixture up as you suggest, and then strain - as a compromise to the taste/texture?
