Kim Dae-seok's Perilla Leaf Water Kimchi

• perilla leaves 240 pieces (420g)
• potato 150g
• dried kelp 10g
• onion 1 piece
• apple 1/2 piece
• ginger 1/2 piece
• garlic 8 cloves
• green chili pepper 2 pieces
• red chili pepper 1 piece
• flour 2 tablespoons (for slurry)
• sea salt 5 tablespoons (3 tablespoons for salting + 2 tablespoons for seasoning)
• vinegar 3 tablespoons (for salting)
• anchovy sauce 3 tablespoons
• sugar 1 tablespoon
• plum syrup 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Boiling potatoes together with kelp enhances the broth’s depth and richness, giving it a savory aroma that becomes increasingly refreshing over time.
• To make the flour slurry: mix 2 tablespoons of flour with less than 1 cup of water, cook over low heat for 3 minutes while stirring, then cool before use.
• Always drain perilla leaves well after washing—this prevents the broth from becoming too diluted and avoids softening.
• Let the kimchi ferment at room temperature for about 6–12 hours until slight bubbles appear, then transfer to the refrigerator. It will stay fresh for up to two weeks.

Recommended for 🙋

• ⭐Those looking to preserve large amounts of perilla leaves for long-term enjoyment as a unique water kimchi.
• ⭐People seeking a refreshing, clean-tasting broth side dish that pairs perfectly with meat dishes.
• ⭐Anyone wanting to enjoy the fresh, aromatic flavor of seasonal perilla leaves in a cool, crisp water kimchi.