Deliciously Spicy Pickled Perilla Leaves (Kkaennip Jangajji)
Easy Homemade Pickled Perilla Leaves Recipe
Let’s make delicious pickled perilla leaves, an indispensable side dish when enjoying grilled meats! They’re perfect for refreshing your palate.
Main Ingredients- 4 bundles of fresh perilla leaves (approx. 40-50 leaves)
- 5 Cheongyang chili peppers
- 6 cloves of garlic
- 1 cup (200ml) soy sauce
- 1 cup (200ml) vinegar
- 1 cup (200ml) water
- 1 cup (200ml) sugar
- A heavy stone or container to press the leaves (optional)
Cooking Instructions
Step 1
Let’s start making pickled perilla leaves that are not too salty and can be enjoyed until the very last bite! First, wash the perilla leaves thoroughly under running water and then drain them completely on a colander. Peel the garlic cloves and prepare them. Wash the Cheongyang chili peppers and pat them dry.
Step 2
Now, it’s time to make the delicious pickling brine. In a large bowl, combine 1 cup each of water, soy sauce, vinegar, and sugar, maintaining a 1:1:1:1 ratio. The vinegar in this mixture helps prevent the leaves from becoming mushy, even without boiling, keeping them crisp.
Step 3
Layer the drained perilla leaves neatly into the prepared brine. To ensure even seasoning and a neat appearance, alternate the direction of the leaves; if the stems are all piled on one side, that area might bulge out. Staggering them will help them settle evenly.
Step 4
Once all the perilla leaves are in the bowl, you need something to keep them submerged in the brine. If you have a heavy stone, use that. Otherwise, like me, you can use a heavy glass press or another weighty container placed on top of the leaves. This pressing action ensures that the brine permeates all the leaves uniformly.
Step 5
Leave the covered perilla leaves at room temperature for about 2 days to ferment. After this initial period, store them in the refrigerator. You can start enjoying them after 2 days, and they will become even more flavorful as the flavors meld over time. Once opened, keep refrigerated and savor your delicious pickled perilla leaves!
