Rampfest Variety Hour: Lacto-Fermented Ramps

Learn various ways to lacto-ferment ramps with our very own Jeanette Burlingame.
To learn more about Rampfest, order ramps, and get involved, visit our Rampfest page
www.bandestree...
To learn more about B&E's and to order syrup visit
www.bandestree...
And to tune in to our live-stream April 25th,find us on Facebook!
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[@oriquel1]

Thank you! That was really good and clear, I got a batch of Ramps going at home! Do you guys have sale your farm products in nyc? Cheers!

[@BEsTrees]

So glad it was helpful! Right now we don't have any stores carrying our products, but we do ship everywhere in the US. Ramp season is over at our farm, but we do have our bourbon barrel aged maple for sale all year, and we will have ramps for sale again next spring.

[@rubbnsmoke]

Pro Tip: Instead of using a metal band, just use a strong rubber band, which never "cut" the plastic. This allows the fermentation to "self burp". I've been using this method for many many years. I've found that the rubber bands usually found on vegetables such as broccoli or asparagus work really well. And if you're starting several fermentation projects why wouldn't you just do as i do and mix up a quart or two of 2%-3% brine all at once and just use it as needed? And were you stoned when you made this video? Not that I have anything against it, I partake myself. But you said things like "Pour the brine over your liquid" and "The water is all dissolved and not sitting and hovering on the bottom". And since you chopped all those ramp leaves why wouldn't you use a bigger jar and just make a bigger batch? Pro Tip #2: When mixing brines it's ALWAYS better and more accurate to do so by weight. SO much easier to calculate amounts needed. 1000 grams of water requires 20 grams of salt for a 2% brine. 30 grams for a 3% brine. A liter is too much? 500 grams of water(only about 2 cups)+ 10 grams of salt yields a 2% brine, 15 grams for a 3%. Much more scientific and accurate that way. When properly fermented things stay crisp for surprisingly long periods of time. I have 1/2 gallon jars of giardiniera that are a year old, never been refrigerated and the cauliflower, carrots, jalapenos, onions and garlic still have crunch.