Korean Perilla Cabbage Pickle
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Korean Perilla Cabbage Pickle
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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)
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Ingredients
- 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)
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Instructions
- 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.
- Peel away cabbage leaves, trying to keep them whole as much as possible. Rinse and pat dry.
- Cut cabbage leaves into squares about the size of your largest perilla leaf.
- Rinse and dry perilla leaves.
- Make layers by alternating cabbage and perilla leaves. Double layer cabbage for milder flavor.
- Fill jar with cabbage, perilla layers and chili peppers and pour vinegar + sugar liquid.
- Make sure everything stays submerged. Use a little bowl or stone to weigh things down.
- Leave at room temp for 1 day.
- Remove just the liquid and boil, cool and pour back.
- Refrigerate for another day or more and it will be ready.
Notes
- For variation, add more chili peppers and whole garlic cloves.Adding purple cabbage will add pink color to the pickle.Great as side dish for meat BBQs and lunchboxes. Kids will love the sweet and tangy taste.
Nutrition Information
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Calories
94kcal
(5%)
Carbohydrates
22g
(7%)
Sodium
30mg
(1%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
45IU
(1%)
Vitamin C
17.2mg
(19%)
Calcium
23mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 22g | 7% |
| Sodium | 30mg | 1% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 23mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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