Soy Sauce Pickled Ramps

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
Designed to be a companion to a bowl of rice, a batch of these will go a long way in your fridge. I have always been a huge fan of ramps and its garlicky flavor. And in an attempt to prolong the ramp season in my fridge, I decided to make a batch of soy sauce based pickles. Once you get the base down, you can easily interchange the vegetable to pickle with.  Onions are delicious with this base and so is daikon radish or garlic. And with the addition of oil, the left over sauce can be used as a salad dressing.

TIME 20 minutes


  • 1 cup Ganjang soy sauce
  • 1 cup Hanega plum vinegar
  • 1/2 cup raw turbinado sugar*
  • 1 cup water
  • 1/2 onion, cut in half (optional)
  • Handful dried small shiitake mushrooms, or 2-3 regular sized dried shiitake mushrooms (optional)
*Most recipes will call for a 1:1 ration for sugar, vinegar and soy sauce. I used less sugar as Hanega's plum vinegar has a subtle sweet flavor.  If using a regular brown rice vinegar, feel free to up the sugar level. 


    1. Soak dried shiitake mushrooms in warm water for about 15 minutes 
    2. Add soy sauce, water, sugar and shiitake mushrooms into a pot and let it come to a gentle boil.
    3. Add onions and vinegar, let it boil for another 30 seconds. Let it cool. 
    4. In the meantime, stack ramp leaves into a glass container. When mixture is cool, add it into the ramp leaves, weigh it down and seal. You can discard the mushrooms or onion at this point. I decided to keep them to extract more flavor out of them - and actually love the flavor of the pickled onion!
    5. Keep in room temperature for one day and it is ready to eat the next day. Keep refrigerated after. 

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