Refreshing Pickled Perilla Leaves and Radish with a Tangy-Sweet Kick
Easy Recipe for Pickled Perilla Leaves and Radish to Boost Your Appetite
As autumn deepens, we’ve crafted a delightful pickled dish using fragrant perilla leaves and sweet, crisp autumn radish. Perilla leaves, rich in iron, are a versatile ingredient perfect for kimchi, fritters, or pickling, serving as a staple side dish year-round. This pickled perilla and radish combination is a fantastic accompaniment to grilled meats, cutting through richness with its sweet and sour flavor. The aromatic perilla leaves complement the meat beautifully, making every bite irresistible!
Main Ingredients- 30 fresh perilla leaves
- 30 thinly sliced pieces of autumn radish
Pickling Brine- 1 cup (200ml) vinegar
- 2 cups (400ml) water
- 1.5 Tbsp (approx. 15g) roasted salt
- 1 cup (200ml) vinegar
- 2 cups (400ml) water
- 1.5 Tbsp (approx. 15g) roasted salt
Cooking Instructions
Step 1
Gently wash the fresh perilla leaves under running water. Trim the stems very lightly to keep them neat and easy to handle. This ensures a clean presentation and makes them more pleasant to eat.
Step 2
Slice the radish as thinly as possible into round pieces. In your chosen storage container, layer the perilla leaves and radish slices alternately. Stacking them in layers helps the brine penetrate evenly, resulting in a more delicious flavor.
Step 3
In a pot, combine the pickling brine ingredients *except* for the vinegar (water and roasted salt). Bring to a rolling boil, then immediately turn off the heat. Allow the brine to cool completely. Once cooled, stir in the vinegar. Pour the cooled brine over the layered perilla leaves and radish, ensuring they are fully submerged.
Step 4
After pouring the brine, place a weight on top of the ingredients to keep them submerged. This ensures even pickling. Let it ferment at room temperature for about two days, then transfer to the refrigerator for further storage.
Step 5
This step is crucial for developing the deep flavor! Approximately once a week, carefully drain the brine from the container. Bring the drained brine to a rolling boil, then let it cool completely. Pour the cooled brine back over the ingredients. Repeat this boiling and cooling process two to three times for a richer, more complex taste.
Step 6
As described in the previous step, I repeated the process of draining, boiling, cooling, and re-pouring the brine once a week for two additional times. This process infuses the perilla leaves and radish with more umami, leading to a wonderfully aged flavor.
Step 7
Your delicious pickled perilla leaves and radish are ready! The delightful combination of crisp radish and fragrant perilla leaves creates a truly wonderful side dish that will brighten any meal.
