Korean Perilla Cabbage Pickle
If you love pickles.. and if you love perilla leaves (깻잎 Kkaetnip) and cabbage (양배추 Yangbaechoo), then you will LOVE Korean Perilla Cabbage Pickle (Kkaetnip Yangbaechoo Chojeolim 깻잎양배추초절임)
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cabbage
- 20 perilla leaves
- 5 cups water
- 1 cup sugar
- 1 cup rice vinegar
- 4 Tbsp Sea Salt (Trader Joe's)
- 1 green chili pepper or jalapeno ((optional, cut into 3rds))
Instructions
- 1
In a pot, mix water, sugar, vinegar and salt. Bring to boil, stirring to make sure everything is dissolved. Boil for 1 -2 min and let it cool.
- 2
Peel away cabbage leaves, trying to keep them whole as much as possible. Rinse and pat dry.
- 3
Cut cabbage leaves into squares about the size of your largest perilla leaf.
- 4
Rinse and dry perilla leaves.
- 5
Make layers by alternating cabbage and perilla leaves. Double layer cabbage for milder flavor.
- 6
Fill jar with cabbage, perilla layers and chili peppers and pour vinegar + sugar liquid.
- 7
Make sure everything stays submerged. Use a little bowl or stone to weigh things down.
- 8
Leave at room temp for 1 day.
- 9
Remove just the liquid and boil, cool and pour back.
- 10
Refrigerate for another day or more and it will be ready.