Refreshing Cabbage Kimchi with Perilla Leaves

Steps

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1. 1
   Cut a 1.5 kg cabbage into quarters. Completely remove the root end for easier leaf separation later.
   ≈0:07
2. 2
   Pour 1 cup of water into a large bowl and add 200g of coarse salt, stirring until fully dissolved.
   ≈0:13
3. 3
   Evenly pour the brine between the cabbage leaves, then fully submerge the cabbage. Sprinkle an additional half cup of coarse salt on the root areas.
   ≈0:21
4. 4
   Let sit for 3 hours, periodically pouring brine over to ensure even pickling throughout.
   ≈0:34
5. 5
   In a pot, combine 2 tbsp flour with 2 cups water and stir until smooth. Heat over medium flame, stirring constantly until thickened, then set aside to cool.
   ≈0:48
6. 6
   Once pickling is complete, separate each cabbage leaf. Rinse thoroughly with clean water multiple times. Trim the thick center stem from each leaf.
   ≈1:01
7. 7
   Lay a layer of cabbage leaves in a fermentation jar. Prepare 50–80 perilla leaves (stems removed), arranging 2–3 leaves at a time over the cabbage.
   ≈1:21
8. 8
   Slice 2 red chili peppers and scatter several pieces over the cabbage and perilla leaves.
   ≈1:36
9. 9
   Continue layering cabbage, perilla leaves, and chili slices until the jar is nearly full. Top with a final layer of cabbage.
   ≈1:42
10. 10
    In a bowl, combine 1 tbsp coarse salt, 5 tbsp fish sauce, 1 tbsp oligosaccharide syrup, and 1 tbsp minced garlic. Add 800ml water. Taste and adjust salt to preference.
    ≈1:55
11. 11
    Strain the cooled flour paste through a fine mesh sieve and add to the brine. This will clarify the liquid.
    ≈2:13
12. 12
    Pour the completed brine over the cabbage. Place a plate on top and press gently to ensure the vegetables are fully submerged.
    ≈2:21
13. 13
    Leave at room temperature for 3–4 days, adjusting fermentation time to taste preference. Once it reaches desired tanginess, refrigerate and enjoy chilled.
    ≈2:35