Chef KDS's signature Perilla Leaf Kimchi.
Fermentation & PicklingIngredients
- 80 perilla leaves.
- 1 tablespoon of vinegar (for cleaning).
- 1/2 onion.
- 7 stalks of chives.
- 2 red chili peppers.
- 2 green chili peppers.
- 2 tablespoons of sugar.
- 4 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of minced garlic.
- 4 tablespoons of soy sauce.
- Anchovy fish sauce, 2 tablespoons.
- 1 tablespoon of plum syrup.
- 1 tablespoon of sesame oil.
- 1/4 cup of purified water.
- 1 tablespoon of black sesame seeds.
Instructions
Carefully trim the ends (tips) of the perilla leaves to clean them up.
Dissolve 1 tablespoon of vinegar in water and soak the perilla leaves for 10 minutes (using a dish to weigh them down). Then, rinse each leaf individually under running water, focusing on the back side, and pat dry.
Chop the onion finely, and chop the chives into bite-sized pieces (halve any thick stalks). Also, finely chop the chili peppers.
Combine the measured amounts of seasoning ingredients (sugar, gochugaru [Korean chili powder], garlic, soy sauce, fish sauce, plum syrup, sesame oil, water, and sesame seeds) with the chopped vegetables to create the marinade.
Place a single perilla leaf, then add a moderate amount of seasoning and carefully layer them on top of each other in a container.