Authentic Pickled Perilla Leaves Kimchi: A Savory and Slightly Bitter Delight
Authentic Pickled Perilla Leaves Kimchi: A Savory and Slightly Bitter Delight
A Versatile Pantry Staple: Pickled Perilla Leaves Kimchi with a Salty-Sweet, Deep Flavor
I’ve been enjoying delicious side dishes made from the pickled perilla leaves harvested from my backyard chili plants. These pickled leaves offer a wonderfully savory and slightly bitter taste, making them a perfect companion to rice, especially when your appetite is lacking. Today, I’m sharing how to make this delightful pickled perilla leaves kimchi, a true gem for your pantry. While fresh perilla leaves are delicious when seasoned directly, pickling them unlocks an even deeper and richer flavor. It’s a non-salty, healthy, and incredibly satisfying dish. Let’s get started!
Ingredients- 1.5kg prepared perilla leaves
- 1.5 liters water
- 1.5 cups salt (sea salt recommended)
For Cleaning Perilla Leaves- 1/2 cup baking soda
- 1/2 cup vinegar
- 1/2 cup baking soda
- 1/2 cup vinegar
Cooking Instructions
Step 1
Preparing the perilla leaves can be a bit time-consuming, but the effort results in a truly delicious kimchi. Find a comfortable spot, perhaps outdoors with a mosquito repellent, and meticulously clean the leaves. Remove any thick stems and discard any damaged or insect-eaten leaves. Even after careful selection, I ended up with about 1.5kg. For cleaning, first soak the prepared leaves in a solution of 1/2 cup baking soda in water for 10 minutes. This helps soften them. Afterward, soak them for another 5 minutes in water mixed with 1/2 cup of vinegar to thoroughly cleanse them. (Photos of the baking soda soaking step were unfortunately omitted.)
Step 2
After washing, thoroughly drain the perilla leaves by placing them in a colander. On this particular day, I decided to blanch and dry 1kg of the leaves, reserving the remaining 1.5kg for pickling and kimchi making.
Step 3
If you simply submerge perilla leaves in saltwater, they tend to float, making even pickling difficult. To ensure they pickle evenly and effectively, it’s best to place the perilla leaves inside a clean cloth bag. This keeps them submerged and allows for better pickling.
Step 4
Now, let’s prepare the pickling brine. Dissolve 1.5 cups of salt in 1.5 liters of water. For best results, it’s recommended to boil the saltwater mixture first, then let it cool down considerably before using. This helps the salt dissolve completely and prevents any unwanted flavors.
Step 5
Place the perilla leaves, secured in the cloth bag, into a clean kimchi container. Pour the prepared saltwater over them. To prevent the leaves from floating and ensure they remain submerged, place a heavy stone or a fermentation weight on top. This will keep the leaves fully immersed in the brine.
Step 6
On September 7th, I took out the perilla leaves that had been pickling in saltwater. Now, it’s time to rinse them. Under running water, gently but firmly squeeze the pickled perilla leaves multiple times. This process helps to remove excess salt and prepare them for seasoning, making the flavor smoother.
Step 7
After rinsing, briefly soak the clean perilla leaves in fresh water. Depending on how salty they are from pickling, adjust the soaking time. Since these weren’t overly salty, I soaked them for about an hour to reach the desired level of saltiness.
Step 8
To achieve the characteristic deep flavor of perilla leaves kimchi, it’s essential to use fermented seafood (jeotgal) in the seasoning. While the rinsed perilla leaves are draining on a sieve, you can begin preparing your seasoning ingredients. Be careful not to break the leaves too much as you drain them on the colander.
