Perilla Leaf Pickles, Boiling the Sauce and Cooling It First Makes Them Perfect in Just 3 Days

Steps

1. 1

   Combine soy sauce, sand lance fish sauce, water, sugar, and cooking wine in a pot, bring to a boil, and let cool.

2. 2

   Once the sauce is cool, add 1 tablespoon of vinegar (add more if you like it tangier).

3. 3

   Layer the perilla leaves in a container, then top with sliced garlic, onion, cheongyang chili, and red chili.

4. 4

   Pour all the sauce over the leaves and ferment for at least 3 days.