Ramps are a genuine North Carolina spring harvest — they grow wild and appear at farmers markets and some Harris Teeter locations March through May — but availability outside that narrow window makes this a seasonal project, not a year-round weeknight fix. Soy sauce, rice vinegar, and sugar are pantry staples at any Charlotte grocer, but dried shiitake and especially dried kelp mean a second stop at an Asian market like H Mart or one of the specialty shops on Concord Pike unless your Walmart or Harris Teeter has an international aisle. The ten-minute claim is honest for the jar work, but you need to budget active time for cleaning the sandy ramps and slicing them; the real prep is closer to twenty minutes including cleanup. At 38 servings, this is a condiment to stretch across weeks of meals, not a side dish for a single dinner — it reheats perfectly as a topping or banchan, which suits a household that cooks Korean or plans around fermented accents, but it is not a crowd-pleaser for fussier eaters.