I have just done another version of my "kkaen nip Jang A Jji" Perilla Leaf Kimchi/紫苏叶泡菜/깻잎장아찌. It takes time to ferment ~~Theses perilla leaves are from my weekend farm ! The colour is beautiful ~~
刚完成了另一个食谱的"kkaen nip Jang A Jji" Perilla Leaf Kimchi/紫苏叶泡菜/깻잎장아찌.
需待发酵~~这紫苏叶是来自我的周末菜园 ！紫苏叶的颜色很漂亮 ~~
Perilla frutescens (L.) Britt. (syn. Perilla nankinensis (Lour.) Decne., etc.) is a cultivated plant of the mint familyLamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:
The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi
紫苏富含矿物质和维生素，具有很好的抗炎作用，而且可为其他食品保鲜和杀菌，其叶可制作菜肴，也可用来腌製泡菜，种子富含有益健康的紫苏油，这种油具有强烈的香气。
韩国的紫苏变种的叶片比日本青紫苏要更大、更圆、更为平坦，而且锯齿较为细密，一面是紫红色，一面是绿色。韩国人用紫苏制作泡菜，基本上在全世界的韩国货商店中都有紫苏泡菜罐头销售，在这种罐头中，每两片紫苏叶包裹着一个红辣椒。新鲜的紫苏叶可用来制作沙拉。紫苏子用作肉类食品的调料，也用来制作紫苏芝麻盐。韩国人在吃烤肉习惯用新鲜的紫苏叶或辣椒叶搭配，而目前韩国人掀起了用紫苏叶补钙的热潮，因为紫苏叶富含钙质。
韩国人用紫蘇（Perilla frutescens）的种子压榨食用油，或者用种子磨成粉加入汤中作调味品
(source: wikipedia)
This is very simple and easy, the ratio for Korean soy bean sauce, vinegar and Korean corn syrup is 1 : 1 : 1. No need to boil, just mix and stir it well...
这是非常简单和容易， 韩式酱清，醋 和韩式麦芽糖的比例是 1 ： 1 ： 1. 无需煮，只需混合均匀就行了
Wash and drain the perilla leaves...
将紫苏叶洗干净，除去水份。。。
Put the perilla leaves in a glass container and pour in the sauce. Store it in the refrigeratoar. Let it to ferment for at least 2 weeks, the longer the better !
将紫苏叶放入玻璃容器里，倒入酱料。让它发酵最少 2 周， 时间越长越佳 ！
This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel salty.....
因为是用豆酱腌制成的，也许会有点咸，所以在吃这泡菜的时候，是一张一张吃的。用一张紫苏泡菜放在一张大约一汤匙的白饭上，一起吃，那就不会感到咸了。。。美味可口。。
需待发酵~~这紫苏叶是来自我的周末菜园 ！紫苏叶的颜色很漂亮 ~~
Perilla frutescens (L.) Britt. (syn. Perilla nankinensis (Lour.) Decne., etc.) is a cultivated plant of the mint familyLamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:
- ) P. frutescens var. crispa, the aromatic leafy herb called by its Japanese name shiso, which in turn is aloan word from the Chinese: 紫蘇; pinyin: zi-su; Wade–Giles: tsu-su. The plant occurs in red (purple-leaved) or green-leaved forms. The now less fashionable English name "beefsteak plant" has been superseded by the Japanese-derived name shiso in the mass media and popular literature.
- ) P. frutescens var. frutescens or var. japonica, the oilseed crop, source of perilla oil and a common food ingredient in Korean cuisine, both as "wild sesame" in seed form, and as "sesame leaves". The provisional English name "wild sesame" is a literal translation of the Korean name Hangul: 들깨; RR: deulggae; MR:tŭlkkae. In Japan this type of perilla is called egoma (エゴマ or 荏胡麻) (from 荏, Japanese: e-; Chinese:荏; pinyin: ren; Wade–Giles: jen; Korean: 임 im), and is not shiso
The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi
- 紫蘇（学名：Perilla frutescens），古名荏，又名蘇、白苏、桂荏（《爾雅》）、荏子、赤苏、红苏、香苏、黑苏、白紫苏、青苏、野苏、苏麻、苏草、唐紫苏、皱叶苏、鸡苏、臭苏、大紫苏、假紫苏、水升麻、野藿麻、聋耳麻、孜珠、兴帕夏噶（藏语）等，是唇形科紫苏属下唯一种，一年生草本植物，主產於东南亚、台湾、中国江西、湖南等中南部地区、喜马拉雅地区，日本、缅甸、朝鲜半岛、印度、尼泊尔也引进此种，而北美洲也有生长。
紫苏富含矿物质和维生素，具有很好的抗炎作用，而且可为其他食品保鲜和杀菌，其叶可制作菜肴，也可用来腌製泡菜，种子富含有益健康的紫苏油，这种油具有强烈的香气。
韩国的紫苏变种的叶片比日本青紫苏要更大、更圆、更为平坦，而且锯齿较为细密，一面是紫红色，一面是绿色。韩国人用紫苏制作泡菜，基本上在全世界的韩国货商店中都有紫苏泡菜罐头销售，在这种罐头中，每两片紫苏叶包裹着一个红辣椒。新鲜的紫苏叶可用来制作沙拉。紫苏子用作肉类食品的调料，也用来制作紫苏芝麻盐。韩国人在吃烤肉习惯用新鲜的紫苏叶或辣椒叶搭配，而目前韩国人掀起了用紫苏叶补钙的热潮，因为紫苏叶富含钙质。
韩国人用紫蘇（Perilla frutescens）的种子压榨食用油，或者用种子磨成粉加入汤中作调味品
(source: wikipedia)
This is very simple and easy, the ratio for Korean soy bean sauce, vinegar and Korean corn syrup is 1 : 1 : 1. No need to boil, just mix and stir it well...
这是非常简单和容易， 韩式酱清，醋 和韩式麦芽糖的比例是 1 ： 1 ： 1. 无需煮，只需混合均匀就行了
将紫苏叶洗干净，除去水份。。。
Put the perilla leaves in a glass container and pour in the sauce. Store it in the refrigeratoar. Let it to ferment for at least 2 weeks, the longer the better !
将紫苏叶放入玻璃容器里，倒入酱料。让它发酵最少 2 周， 时间越长越佳 ！
This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel salty.....
因为是用豆酱腌制成的，也许会有点咸，所以在吃这泡菜的时候，是一张一张吃的。用一张紫苏泡菜放在一张大约一汤匙的白饭上，一起吃，那就不会感到咸了。。。美味可口。。
