Kennip kimchi

Ingredients:

Perilla

• 50 perilla leaves (110 g)
• 1 teaspoon distilled white vinegar

Sauce and vegetables

• 5 tbsp. gochukaru (Korean chili pepper), coarsely ground
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tbsp toasted sesame seeds + extra for sprinkling
• 1 tsp. granulated sugar
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cm ginger root, finely chopped (about 1 tsp)
• 90 g Chinese chives, chopped
• 1 piece 2.5 cm carrot (about 30 g), cut into thin strips
• Half a small onion, thinly sliced

Preparation:

1. Perilla:
   
   Line up and stack the perilla leaves. Trim the stems with scissors, leaving 0.5-1 cm. Combine 5 cups of water and vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely, placing the leaves in a colander.
2. Sauce and vegetables:
   
   Meanwhile, in a bowl, combine 1/3 cup water with the gochukaru, fish sauce, soy sauce, sesame seeds, sugar, garlic, and ginger. Add the green onions, carrots, and onions.
3. Stack 2-3 perilla leaves on a large plate. Spoon 1 teaspoon of sauce onto each stack (2 teaspoons for larger leaves) and spread gently to coat. Stack 2-3 more leaves and spread with sauce. Press the leaves gently as you stack them.
4. Sprinkle with sesame seeds and serve immediately with rice, or transfer the leaves neatly into a container, seal tightly, and refrigerate for 1-2 hours. After about an hour, the liquid will have collected in the container. Serve the kimchi kennib with the liquid and sprinkle with sesame seeds.
   
   

   Storage tips

   
   Kimchi kennip is best served immediately or within 1-2 hours of removing from the refrigerator, but it can also be stored in a tightly sealed container for up to 7 days. The longer you store it, the darker and chewier the leaves will be. Leaves not covered in sauce may develop dark spots, so turn them over to ensure they stay covered in the sauce for longer storage.