Yesterday I went to Flushing, Queens to buy some Korean ingredients. On the way back home, I found a lady selling these homegrown perilla leaves on the street.
She said: “It’s still early to harvest my perilla leaves. You can come again later and I’ll have more.”
You can imagine how excited I was! I talked to the lady for a while, she reminded me of my grandmother.
Once I came home, I was pretty tired but I still made kkaennip kimchi. Kkaennip should be cooked or pickled soon after they are picked because they are easily bruised, so I wanted to use them as soon as possible.
Last night I had delicious, flavorful kkaennip kimchi! That’s the only side dish I need for my dinner!
hi maanchi! how long do they last once they have been pickled? i admit i was not diligent when i had a huge harvest last year and actually had trouble consuming it all.. i picked up 4 small plants for a $1 at the korean market and i am pretty sure i had enough for 2-3 families! also, what is the alternative to eat/cook/pickled them? i was wondering if you use them for anything else?
Hi Deborah!
It’s so great to hear from you! : )
Perilla leaf kimchi can last until it runs out just like cabbage kimchi. It will ferment in the fridge.
“i had a huge harvest last year” oh I envy you! We usually pickle them and eat them for a long time. You can saute them with some vegetable oil, sliced onion, garlic, soy sauce, and dried anchovies or you can make pancakes.
I love this as a side Mmmgood!!! So rich in flavor!! Thank you for posting :)
Cheers to our “Mmmgood!!!” : )