STEP 1/10
Wash perilla leaves two or three times and soak them in 1 tablespoon vinegar for about 20 minutes.
STEP 2/10
Rinse the perilla leaves in vinegar water and drain them well.
STEP 3/10
Cut carrots into narrow pieces and finely shred them.
STEP 4/10
Chop the onions into small pieces, too
STEP 5/10
If you have sweet jujube, turn it around and shred it finely. If you put jujube in perilla leaf kimchi, it's sweet, chewy, and looks good
STEP 6/10
Add 1 tablespoon sesame, 5 tablespoon red pepper powder, 2 tablespoon garlic, 1 tablespoon ginger syrup, 3 tablespoon thick soy sauce, 2 tablespoon fish sauce, and 3 tablespoon oligosaccharide, and make the sauce.
STEP 7/10
Add shredded, carrot, onion, and jujube to the sauce and mix evenly
STEP 8/10
Place 2 perilla leaves on top, 1/2 tablespoon of sauce, and spread evenly.
STEP 9/10
On top of the seasoned perilla leaves, again, place 2 perilla leaves and spread the sauce. If you season each sheet, it's too salty and it's appropriate to season every two sheets. Apply it over and over again.
STEP 10/10
Perilla leaf kimchi is done.
Make raw perilla leaves without blanching them.