Fragrant Perilla Kimchi: Preserving the Joyful Taste of the Garden!
Delicious Perilla Kimchi Made with Freshly Picked Perilla Leaves!
We’ve made a wonderfully aromatic perilla kimchi using freshly harvested perilla leaves! Experience the delightful fragrance that fills your mouth with every bite.
Main Ingredients
- 4 handfuls of fresh perilla leaves (about 200-250g)
- 1/2 medium onion
- 2 red chili peppers
Seasoning Ingredients
- 1/2 cup anchovy sauce (approx. 100ml)
- 1/2 cup anchovy broth (approx. 100ml)
- 1 Tbsp chili powder (generous)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- A little apple vinegar or syrup
- A pinch of sesame seeds
- 1/2 cup anchovy sauce (approx. 100ml)
- 1/2 cup anchovy broth (approx. 100ml)
- 1 Tbsp chili powder (generous)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- A little apple vinegar or syrup
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. Make sure to clean both sides of the leaves. After washing, drain them completely in a colander. If your perilla leaves are large or tough, you can soften them by soaking them in a light saltwater solution (about 1/2 Tbsp salt per cup of water) for 20 minutes, then rinsing them.
Step 2
While the perilla leaves are draining, peel and thinly julienne the onion. Slice the red chili peppers into small rounds. These will add color and flavor to the kimchi.
Step 3
In a mixing bowl, combine the anchovy sauce and anchovy broth. Whisk them together well. Then, add all the other seasoning ingredients: chili powder, minced garlic, minced ginger, apple vinegar/syrup for a touch of sweetness and depth, and sesame seeds. Mix everything thoroughly to create a flavorful seasoning paste.
Step 4
Take two perilla leaves, place one on top of the other, and spread a thin, even layer of the seasoning paste over them. Repeat this process, layering two leaves at a time and spreading the paste, until you’ve used up the leaves. This method ensures the seasoning is evenly distributed between each leaf.
Step 5
Carefully arrange the seasoned perilla leaves, packing them snugly into a storage container. Leave the container at room temperature for about half a day to a full day, allowing the flavors to meld and penetrate the leaves. After this initial fermentation, store the kimchi in the refrigerator.
Step 6
This savory and aromatic perilla kimchi is delicious to eat immediately after making. It also develops a wonderfully complex flavor as it ferments slightly. Enjoy this fragrant side dish that will surely make your meal complete – you’ll be reaching for a second bowl of rice!
