Pickles coréens de chou et de feuilles de périlla

Ingrédients

• 1/2 cabbage
• 20 perilla leaves
• 5 cups water
• 1 cup sugar
• 1 cup rice vinegar
• 4 Tbsp Sea Salt (Trader Joe's)
• 1 green chili pepper or jalapeno ((optional, cut into 3rds))

Préparation

1. 1

   In a pot, mix water, sugar, vinegar and salt. Bring to boil, stirring to make sure everything is dissolved. Boil for 1 -2 min and let it cool.

2. 2

   Peel away cabbage leaves, trying to keep them whole as much as possible. Rinse and pat dry.

3. 3

   Cut cabbage leaves into squares about the size of your largest perilla leaf.

4. 4

   Rinse and dry perilla leaves.

5. 5

   Make layers by alternating cabbage and perilla leaves. Double layer cabbage for milder flavor.

6. 6

   Fill jar with cabbage, perilla layers and chili peppers and pour vinegar + sugar liquid.

7. 7

   Make sure everything stays submerged. Use a little bowl or stone to weigh things down.

8. 8

   Leave at room temp for 1 day.

9. 9

   Remove just the liquid and boil, cool and pour back.

10. 10

    Refrigerate for another day or more and it will be ready.