This Man's Cook's Fermented Perilla Leaves

Name: This Man's Cook's Fermented Perilla Leaves
Cook time: 30 min
Total time: 30 min
Yield: 20 servings
Cuisine: Korean
Ingredients: perilla leaves 1kg (about 500 sheets); water 2.4L (12 cups); coarse salt 1.5 cups; soju 1.5 cups

A convenient method to store fermented perilla leaves for up to a year without worrying about mold or spoilage, using soju instead of boiling saltwater

30 min Difficulty Easy side dish

Main ingredients

perilla leavessoju

Ingredients needed 20 servings

perilla leaves 1kg (about 500 sheets)
water 2.4L (12 cups)
coarse salt 1.5 cups
soju 1.5 cups

Recipe

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Wash 1kg of perilla leaves thoroughly under running water, then remove all moisture from both sides completely.
Divide the dried leaves into groups of 30, layer them in pairs, and loosely tie each group with string.
Arrange the tied bundles in a storage container in a zigzag pattern, alternating directions to match the desired height.
Mix 2.4L (12 cups) of water with 1.5 cups of coarse salt and 1.5 cups of soju, stirring until the salt is fully dissolved.
Use a heavy plate or similar object to press down on the top of the leaves to keep them submerged below the brine.
Pour the prepared brine into the container, filling it completely with no air pockets.
Cover the container and let it ferment in a cool, dark place away from direct sunlight for 3 weeks.
After 3 weeks, the yellowed, well-fermented leaves can be stored in the refrigerator. Before use, soak them in cold water for about 30 minutes to reduce saltiness, then proceed with cooking.

Wash the perilla leaves, dry them completely, then tie them in groups of 30 and arrange them in the container in an alternating zigzag pattern.
Pour the brine made from water, salt, and soju, then press down on the leaves with a plate to prevent floating.
Let the mixture ferment in a shaded area for 3 weeks, then refrigerate and remove excess salt by soaking in cold water before use.

Cooking tips

If any moisture remains on the perilla leaves, mold or spoilage (known as 'golpa-ji') may occur during fermentation, so ensure they are completely dry.
Adding soju prevents spoilage even without boiling the brine, as the alcohol acts as a natural preservative.
Initially, the brine will only cover about half of the leaves, but over time, as fermentation progresses, the leaves will sink and become fully submerged.

Recommended for

Those who want to make a basic base for year-round pickled perilla or perilla kimchi.
Those seeking a convenient way to ferment vegetables for pickling without the trouble of boiling and cooling saltwater.

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