Suze Leaf Kimchi

Name: Suze Leaf Kimchi
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 150 g Perilla leaf; 3 spoon ginger paste; 5 spoon Mashed garlic; 3 spoon Apple puree; 5 stick Chop the scallions; 3 spoon Chili powder; 5 spoon coarse chili powder; 1/2 cup glutinous rice flour; 2 tsp Salt; 1 tsp MSG; 3 spoon fish sauce; 1 spoon shrimp paste; 4 spoon Sesame; 8 spoon white sugar; 5 spoon Seafood soy sauce

Perilla leaves are brushed one by one with a sticky glutinous rice chili paste, then stacked so every layer carries gentle heat and herby aroma.

1 hrNewMedium Pickled & Preserved Pickle Mild Spicy

Instructions

1
Clean the perilla leaves and let them dry.
2
Add glutinous rice flour to cold water, stir constantly over low heat until it becomes a paste, and let it cool. Mix in all the seasonings and stir well.
3
Mixed chili sauce.
4
I used a brush to apply it, just a thin layer on one side is enough, you can just stack them one by one.
5
Finally, spread the remaining chili sauce onto the stems and seal it for storage. It can be eaten the next day.

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Ingredients

Main Ingredients

Perilla leaf
150 g
Apple puree
3 spoon
glutinous rice flour
1/2 cup
fish sauce
3 spoon
Sesame
4 spoon

Auxiliary Ingredients

ginger paste
3 spoon
Mashed garlic
5 spoon
Chop the scallions
5 stick
coarse chili powder
5 spoon

Seasonings

Chili powder
3 spoon
Salt
2 tsp
MSG
1 tsp
shrimp paste
1 spoon
white sugar
8 spoon
Seafood soy sauce
5 spoon