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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 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 10
Calories: 94 kcal
Course: Side Dish
Cuisine: Korean

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)

Instructions

    Cup of Yum
  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.

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

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

% 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.