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Modu Recipe

This Man's Cook's Fermented Perilla Leaves

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

Ingredients needed 20 servings

Recipe

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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