If these are preserved correctly, they will keep for several years. I marinated the ones we have the same year that my daughter was born. That was 7 years ago, and I still have some soy sauce-marinated ramps.
Prepare the ramps. For more details, see Recipe ID: 1116286. If you want to preserve these for a long time, just wash.
Boil water and add the ramps. Boil for 10 seconds and then quickly remove. I usually boil them while already in the sieve.
Once cooled, wring out the moisture and place on a paper towel to dry off the water.
Boil an airtight jar or container to sterilize, and place the ramps inside. Pour in soy sauce until about half of the container is filled.
If using mentsuyu, it will keep for 1 month. If any other ingredients are added, it will keep for 1 month. Keep in the refrigerator.
If you want to preserve them for many years, wash the ramps, wring out the water very well, cover with sake, and then marinate in the soy sauce without boiling.
Ways to use the preserved ramps Finely chop and use in gyoza fillings Top on chilled tofu. Use in stir-fries Use as a rice topping Or just flavor with soy sauce.
They will look like this after 1 year.
Story Behind this Recipe
This recipe is what introduced me to ramps.
The main point for long preservation is to use a very strong airtight jar that has been sterilized by the boiling method. If you chop the ramps and then preserve, it will become a very thick soy sauce preserved food. I write the date that I made the preserves right on the lid of the jar. The amount of soy sauce will increase day by day and sufficiently preserve the ramps.