Pickled Perilla Leaves in soy sauce (Kkaennip-jangajji)

 

Ingredients:

• 10 bunches Perilla leaves (Kkaennip) (100 leaves)
• 1 cup soy sauce
• 2 cups water
• 1/2 cup Soju
• 2 Tbsp Maesil-Chung (plum extract)
• 1/4 cup sugar
• 1 Kelp 5"x5"
• 2 jalapeno peppers, diagonally sliced
• 1 inch ginger, sliced
• 1/2 cup vinegar
• Kimchi container

Directions:

1. Cut the tip of the stem a little bit to remove the brown ends
2. Rinse the leaves well in cold water, drain well
3. Toast the ginger slices in the hot pan over medium heat
4. Pick 10 perilla leaves each time, arrange them into a medium, flat-bottomed container. Repeat until you used all the leaves.
5. Add jalapeno pieces on the top of the leaves.
6. Add soy sauce, water, Maesil-Chung, sugar, soju, kelp to a pot, bring to a boil for 5 minutes over medium heat. Remove kelp from the pot.
7. Add vinegar immediately into the brine, and pour the hot brine onto the leaves in the container, and add , ginger pieces on the top of the leaves, press down with the adjustable inner vacuum lid to minimize air inside, keep the food fresh and slow down decomposition process.  
8. Cover the lid, leave 3 days in room temperature, then store in the refrigerator

Third day