Kim Dae-seok's Fermented Perilla Leaves
Fermented perilla leaves preserved in a brine made with soju, salt, and saccharin sweetener
Ingredients needed 10 servings
Recipe
Cooking tips
- After washing, ensure perilla leaves are completely dry before packing into the container.
- Use a weight to keep the leaves submerged in the brine; store in the refrigerator if needed.
Recommended for
- Those who want to make a savory fermented side dish using plenty of fresh seasonal perilla leaves.
- People curious about the salt ratio used for crisp fermented perilla leaves.
- Individuals who wish to make their own traditional, tangy, refreshing perilla leaf side dish—known as a 'rice thief'.
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