Kkaennip Kimchi, Perilla Leaf Kimchi, 苏子叶酱菜, 紫蘇葉醬菜, ケンニプキムチ, エゴマの葉キムチ, 깻잎김치 Leave a comment

To prepare this dish, soak perilla leaves in salt water for two to three days to allow fermentation to occur. Next, layer the leaves and drizzle seasonings on top. Add salted anchovy soup to taste. Perilla kimchi is a delicacy favored in the summer for its appetite-stimulating effect.

将苏子叶用盐水浸泡两至三天,然后抹上调料一张一张叠起来放置发酵即可。咸淡可用鳀鱼酱调味,有一股苏子叶特有的香味,盛夏时没有食欲时吃,可令人食欲大开。

用鹽水泡2~3天蘇子葉,蘇子葉軟了之後一層一層塗抹調料做成辛奇。用鯷魚醬調味的蘇子葉非常美味,是夏季末的上好開胃菜。

エゴマの葉を塩水に2、3、日漬け込んで発酵させてから、薬味を葉と葉の間に塗って熟成させたキムチ。カタクチイワシの塩辛の汁で味を調えた香りのいいキムチで、残暑の食欲不振を回復してくれる。

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