Crispy Perilla Leaf & Cabbage Pickles
Make Refreshing, Sweet & Sour Pickled Cabbage and Perilla Leaves
With summer vacation approaching, we’ve made some delightful cabbage and perilla leaf pickles to enjoy with grilled meats! The crisp texture of the cabbage combined with the tangy, sweet pickle sauce sounds absolutely delicious when wrapped around succulent meat. Get ready to elevate your meals!
Main Ingredients
- 1/4 medium cabbage
- 30 perilla leaves
- 3 Korean chili peppers (Cheongyang)
Pickle Brine
- 2 cups water
- 1 1/2 cups vinegar
- 1/3 cup cooking wine (like Mirin)
- 1/3 cup sake
- 1 Tbsp coarse sea salt
- 2/3 cup sugar or corn syrup
- 2 bay leaves
- 1 Tbsp pickling spice
- 2 cups water
- 1 1/2 cups vinegar
- 1/3 cup cooking wine (like Mirin)
- 1/3 cup sake
- 1 Tbsp coarse sea salt
- 2/3 cup sugar or corn syrup
- 2 bay leaves
- 1 Tbsp pickling spice
Cooking Instructions
Step 1
1. Thoroughly wash the cabbage. Remove any outer wilted leaves. Cut the cabbage into quarters and then carefully separate the leaves, keeping them as whole as possible. This makes them easier to layer and eat later.
Step 2
2. Place the separated cabbage leaves in a bowl of water with a little baking soda and gently swish them around to clean. Rinse them thoroughly under running water to remove any residue. Ensure the cabbage leaves are completely dry before proceeding; excess moisture can make the pickles soggy.
Step 3
3. Arrange the dried cabbage leaves in a clean glass jar or airtight container. Wash the perilla leaves carefully and layer them between the cabbage leaves. This layering process infuses the cabbage with the aromatic essence of the perilla leaves.
Step 4
4. In a saucepan, combine the water, vinegar, cooking wine, sake, coarse sea salt, sugar (or corn syrup), bay leaves, and pickling spice. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Once boiling, reduce the heat and let it simmer for a minute, then remove from heat. Allow the brine to cool completely. Pouring hot brine over the vegetables will cook them and make them soft.
Step 5
5. Prepare the Korean chili peppers by removing the stems and slicing them diagonally (on the bias) into about 0.5 cm thick pieces. Add more if you prefer a spicier pickle.
Step 6
6. Once the brine has cooled to room temperature, pour it over the layered cabbage and perilla leaves in the jar. Make sure the vegetables are fully submerged in the brine. You can use a small plate or a fermentation weight to keep the vegetables pressed down. Add the sliced chili peppers. Seal the jar and let it sit at room temperature for about 24 hours.
Step 7
7. After 24 hours at room temperature, transfer the jar to the refrigerator. Let it chill for at least another 2 days for the flavors to meld and the crispness to develop. Your delicious, crunchy perilla leaf and cabbage pickles are now ready to enjoy! They are perfect with grilled meats, sandwiches, salads, and more.
