Exclusive Perilla Soaked Ginger

Wash the fresh perilla leaves and young ginger, and prepare white vinegar, rock sugar, and salt.

Put water in the pot, add perilla leaves and rock sugar, and simmer for twenty minutes.

Slice the young ginger.

Salt the young ginger and marinate for twenty minutes, then take out the ginger slices.

Use an anhydrous and oil-free glass bottle to store red perilla water.

Let the perilla water cool, put the pickled young ginger slices into a jar, seal it, and refrigerate. Open the jar and eat after two days.