First, wash the perilla leaves
To put pickled perilla leaves
It's good to wash it in vinegar water
So, put perilla leaves in enough water to soak them
Add vinegar and half a cup of beer (125ml)
Pour it in And the perilla leaves are light
I pressed it with a heavy one
Soak it for 10 minutes
After 10 minutes, I put it in
Put perilla leaves in running water
Wash it and get ready
The perilla leaves that were washed cleanly will be drained
Shake it off and put it in the basket

trim vegetables to put together
One small onion
150g of garlic
Four red peppers
8 Cheongyang peppers
Vegetables go in like this
The sweet onion is thin
Cut it and the spicy Cheongyang chili pepper
You can cut it in a bit
The same goes for the spicy red pepper
You can cut it in a bit
I'm going to cut the garlic thinly
You can eat it with perilla leaves
So, cut it as thin as possible
Put it in, please.
Cut the vegetables like this
You can mix it and get ready

Since it's early summer, the perilla leaves are light and the scent isn't strong
Pickled perilla leaves in 3 days so that it's not sour and sweet
I made it Lastly, the soy sauce perilla leaf is done
I'm showing you pickled vegetables When you put it in
I hope our video was helpful
How to cook pickled perilla leaves that are not sour and sweet
There are 20 pieces of perilla leaves (600 sheets)
And measure the cup with a cup of beer (250ml)
I measured it
First, wash the perilla leaves
To put pickled perilla leaves
It's good to wash it in vinegar water
So, put perilla leaves in enough water to soak them
Add vinegar and half a cup of beer (125ml)
Pour it in And the perilla leaves are light
I pressed it with a heavy one
Soak it for 10 minutes
After 10 minutes, I put it in
Put perilla leaves in running water
Wash it and get ready
The perilla leaves that were washed cleanly will be drained
Shake it off and put it in the basket
trim vegetables to put together
One small onion
150g of garlic
Four red peppers
8 Cheongyang peppers
Vegetables go in like this
The sweet onion is thin
Cut it and the spicy Cheongyang chili pepper
You can cut it in a bit
The same goes for the spicy red pepper
You can cut it in a bit
I'm going to cut the garlic thinly
You can eat it with perilla leaves
So, cut it as thin as possible
Put it in, please.
Cut the vegetables like this
You can mix it and get ready
Cut the vegetables and mix it with the sauce
Soju Beer Cup 2 cups (500ml)
2 cups of soy sauce beer cup (500ml)
2 cups anchovy stock beer cups (500ml)
A cup of apple syrup beer (250ml)
I'm going in
First, preservatives so that you can eat it for a long time
Starting with soju (16.5%) that plays a role
Pour it in And to season it
Add the soy sauce
Next, I'll add some anchovy broth
Pour it in Lastly, plum extract or
Pour in the apple syrup
Anchovy stock is Mirim (cooking wine)
You can replace it with bottled water
Apple extract is plum extract or
You can replace it with starch syrup
If you like sour taste, here it is it is
Vinegar Beer Cup Half Cup (125 ml) Only
You can pour more
And sugar or starch syrup
Since I didn't, I'll put perilla leaves or vegetables
I'll pour the sauce right away

Store vegetables and seasonings and let ripen indoors for 3 days
I'll put perilla leaves first so that the sauce gets soaked well
and put it in together
and vegetables with good sauce
And the sauce is also in between
If you spray it, it ripens faster
You can put it in like this
Perilla leaves, vegetables, and sauce
If you put it all in, press it or add water
Press it down with a plastic bottle then
It ripens quickly
And when you ripen it indoors
Don't let it ripen once a day
Open the lid and turn the perilla leaf upside down
Please let it ripen That's how you do it in 3 days
The soy sauce perilla leaf pickles will ripen

Pickled soy sauce perilla leaves and refrigerated
I opened the lid and checked the pickles
The soy sauce perilla leaf pickles are very mature
Good for you And as a side dish for rice
I tried it to see if it was okay
It's not sour and sweet. It's great
If I leave it like this, it'll be salty, so just perilla leaves
You can keep it in the refrigerator
The soy sauce perilla leaf pickle is done
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