Perilla Leaf Kimchi

Name: Perilla Leaf Kimchi
Yield: 253 g
Ingredients: Sliced Green Onion 10 g; Fresh Carrot 20 g; Onion 50 g; Perilla Leaves 48 g; Roasted Sesame Seeds 3 g; Red Pepper Powder 12 스푼; Water (Bottled or Filtered) 50 ml; Stevia (Sugar Substitute) 10 g; Minced Garlic 10 티스푼; Haseonjeong Anchovy Fish Sauce 15 ml; Dark Soy Sauce 25 ml

Difficulty EASY 131 kcal

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Ingredients

Main ingredients

Sliced Green Onion 10 g
Fresh Carrot 20 g
Onion 50 g
Perilla Leaves 48 g

Seasonings/Sauce

Roasted Sesame Seeds 3 g
Red Pepper Powder 12 스푼
Water (Bottled or Filtered) 50 ml
Stevia (Sugar Substitute) 10 g
Minced Garlic 10 티스푼
Haseonjeong Anchovy Fish Sauce 15 ml
Dark Soy Sauce 25 ml

Nutrition summary

Carbohydrates 34.09 g 71%

Protein 7.69 g 16%

Fat 2.88 g 13%

Serving size 253g

Cooking steps

1

Wash the perilla leaves thoroughly and drain any excess water.
2

Julienne the onion, carrot, and green onion.
3

Mix soy sauce, red pepper powder, stevia (or sugar), garlic, ginger, and fish sauce together to make the seasoning sauce.
4

Spread the vegetables and seasoning sauce layer by layer between the perilla leaves and stack them.
5

Place in a container and let it ferment for about a day before eating.

Perilla Leaf Kimchi

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