Saturday, July 14, 2012

Pickle - Perilla leave

In Korea, some of the restaurants will serve this pickle when the customers are having their barbecued beef or other Korean food. It is sweet and sour, is good to taste it when you have no appetite....

perilla leave  40 pieces
sliced radish  20 pieces ( please try to slice it as thin as possible )
vinegar  1 cup
sugar    1 cup
water     2 cups
salt        1 tsp


1. Boil the vinegar,sugar, salt and water together, set aside, till cool.

2. Place one piece of perilla leave in a glass ware, put  one sliced radish on top of the perilla leave; place the perilla leave on top of the sliced radish and put the sliced radish, repeat this process, until all the perilla leaves and sliced radishes are put in the glass ware.

3. Pour in the boiled water, make sure that the water must cover over the surface of the perilla leaves and sliced radishes.

4. Close the lid of the glass container and store in the refrigerator for more than one week. For me, I like to marinate it for about one month, the taste will be more better.

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