1. I prepared 500g of perilla leaves. The perilla leaf size was big, so it was about 250.Wash it in running water, shake it off, and drain it with a sieve.

2. 1 1/2 cup thick salt in a bowl.1 cup of soju. Add 1,500ml of water and mix well.Put the washed perilla leaves in the container...Pour in salt water.Press the perilla leaf with a stone, bowl, or bottled water so that it doesn't float..Cover and store at room temperature for 2 to 3 weeks and let it cool.
=> If you want to shorten the fermentation time, add about 3T of vinegar to salt water and it will be fermented in about a week to 10 days.
=> If you add soju, you won't get a bonehead..If there is a bone mass during cooling, pour only salt water separately into a pot, boil it once, and cool it completely and pour it into a perilla leaf.
=> Soju's smell disappears after being soaked in water for 2 to 3 weeks.

3. It's a perilla leaf that has been fermented for about two weeks. Take it out, put it on a sieve, and..Wash it a couple of times in cold water..Wash it. Boil enough water to cover the perilla leaves in a pot...Add the fermented perilla leaves and blanch them for about 3 minutes. Hold a bundle of blanched perilla leaves and wash them...Soak sesame leaves in enough water to soak for 30 minutes to 1 hour to remove the saltyness.
The time to take out the saltiness is not fixed. Soak it in cold water and take out the saltiness after 30 minutes. If it's salty, take it out. If it's salty, change the water...You can take out more saltiness.Depending on the amount of water you put in, you can take out the saltiness~
4. Place the dried sesame leaves on a sieve and squeeze each bundle by hand...Place it on a sieve.If you want to eat it instead of kimchi seasoning, you can put it in the refrigerator like this.
=> If you parboil the fermented sesame leaves for about 3 minutes, the smell of soju and the smell that occurs when it is fermented will be removed.
=> Not kimchi seasoning, but vinegar and oligosaccharide.You can add a little bit of soy sauce to your liking and eat it

5. Making marinade: Chop 1 onion finely. Cut a piece of green onion.
I'll put sliced onions and green onions into the bowl 2/3 cups of soy sauce. 2/3 cups of anchovy stock. 8T of red pepper powder. 5T of anchovy sauceAdd 2T of garlic, 2T of ground sesame, and 5T of sugar and mix them evenly to make the sauce.
=> Make the sauce in advance and let it ripen for about 30 minutes.
=> Boil the anchovy kelp stock in advance and put it in

6. Mix the perilla leaves in the sauce and it's done.
Think of the drained perilla leaves as a bundle of 5 leaves Add 1 to 2T of the sauce and mix it. Repeat this process and put it in the kimchi container one by one to complete.
Perilla leaf kimchi mixed with seasoning can be stored in the refrigerator for a month.Unseasoned fermented sesame leaves can be stored for a year.