Ingredients with Measurements:
- 1 pound perilla frutescens leaves, washed and dried
- 1/2 cup coarse sea salt
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup chopped green onions
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Airtight container for fermentation
Step-by-step instructions:
1. Cut the perilla frutescens leaves into bite-sized pieces and place them in a large mixing bowl.
2. Sprinkle the coarse sea salt over the leaves and mix well. Let it sit for 2 hours to draw out excess moisture.
3. Rinse the salted leaves thoroughly under cold running water and drain well.
4. In a separate bowl, mix together the gochugaru, fish sauce, minced garlic, minced ginger, chopped green onions, sugar, sesame oil, rice vinegar, and water to make the kimchi paste.
5. Add the drained perilla frutescens leaves to the kimchi paste and mix well, making sure all the leaves are coated with the paste.
6. Transfer the kimchi to an airtight container and press down firmly to remove any air pockets.
7. Leave the container at room temperature for 1-2 days to ferment. Check the kimchi daily and press down on it to release any gas that may have built up.
8. Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.
Time:
Preparation time: 2 hours
Cooking time: 0 minutes
Fermentation time: 1-2 days
Temperature:
Room temperature for fermentation, refrigerate after fermentation.
Serving size:
Makes about 4 cups of kimchi.
Nutritional information:
Serving size: 1/4 cup
Calories: 25
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 720mg
Total carbohydrates: 3g
Dietary fiber: 1g
Total sugars: 1g
Protein: 1g
Substitutions for ingredients:
- Perilla frutescens leaves can be substituted with Napa cabbage or other leafy greens.
- Gochugaru can be substituted with red pepper flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add shredded carrots, daikon radish, or other vegetables for added texture and flavor.
- Use different types of chili peppers for a spicier or milder kimchi.
- Add a tablespoon of miso paste for a deeper umami flavor.
Tips and tricks:
- Wear gloves when mixing the kimchi paste to avoid staining your hands with the red pepper flakes.
- Use a clean spoon or spatula when handling the kimchi to prevent contamination.
- Make sure the kimchi is fully submerged in the liquid to prevent mold growth.
- Taste the kimchi daily during fermentation to check for sourness and adjust the fermentation time accordingly.
Storage instructions:
Store the fermented kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the perilla frutescens kimchi as a side dish or as a topping for rice bowls or sandwiches.
Garnishes:
Garnish with sesame seeds or chopped green onions for added flavor and texture.
Pairings:
Perilla frutescens kimchi pairs well with grilled meats, tofu, or seafood.
Suggested side dishes:
Serve with steamed rice, pickled vegetables, or Korean-style pancakes.
Troubleshooting advice:
- If the kimchi is too salty, rinse it under cold water before serving.
- If the kimchi is too sour, reduce the fermentation time for the next batch.
- If mold appears on the surface of the kimchi, discard it and start over with a clean container.
Food safety advice:
- Make sure all utensils and containers used for making the kimchi are clean and dry.
- Keep the kimchi submerged in the liquid to prevent mold growth.
- Discard any kimchi that smells or tastes off.
Food history:
Kimchi is a traditional Korean dish made with fermented vegetables and spices. It has been a staple in Korean cuisine for centuries and is known for its health benefits and unique flavor.
Flavor profiles:
Perilla frutescens kimchi is spicy, tangy, and slightly sweet with a hint of umami from the fish sauce.
Serving suggestions:
Serve perilla frutescens kimchi as a side dish or as a topping for rice bowls or sandwiches.
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Region: Korean