Home Cooking

Brining ramps - or anything, really.

THewat | May 13, 201503:09 PM     18

I'm following instructions for brining in Bar Tartine: Techniques & Recipes. They tell me to brine two pounds of ramps in two cups of brine, and indicate that the ramps should be submerged. Maybe once they've fermented for a month I'll be able to submerge them, but right now? No way. Any harm in increasing the amount of brining liquid? By a lot? Thanks all.

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