Comments on: Kkaennip Kimchi (Perilla Kimchi)

By: Hyosun

Hyosun — Sat, 10 Aug 2024 16:54:52 +0000

In reply to Patricia. Yes you can.

By: Patricia

Patricia — Sat, 03 Aug 2024 09:59:29 +0000

Can you chop up the perilla prior to pickling, like the cabbage that’s used in some cabbage kimchis?

By: Manuel

Manuel — Mon, 22 Jul 2024 19:17:45 +0000

Thanks for the recipe. This is delicious. Robust flavors. Went so well with the pork rib kimchi jjigae I cooked.

By: Alex Park

Alex Park — Mon, 11 Sep 2023 23:00:49 +0000

In reply to Doreen. There is NOT a recipe using dried, but you should try it!

By: :d

:d — Sun, 03 Sep 2023 03:05:49 +0000

Can you use this same method for other types of vegetables?

By: Hyosun

Hyosun — Wed, 22 Feb 2023 21:20:38 +0000

In reply to RealmanPwns. Yes it can be. It will last for months.

By: RealmanPwns

RealmanPwns — Mon, 20 Feb 2023 14:18:36 +0000

Is this meant to ferment like Kimchi? Will it last like Kimchi if I made a large batch?

By: Doreen

Doreen — Wed, 04 Jan 2023 03:51:02 +0000

I have also made this with homegrown kkaennip. Thank you for the recipe! This year I grew it again and saved the seeds. I also dried some
kkaennip leaves. They do seem to retain quite a bit of flavour, unlike Japanese perilla/shiso. Can you tell me if there are recipes using dried
kkaennip? Thank you very much!

By: Michelle

Michelle — Thu, 23 Jun 2022 00:23:15 +0000

This is my favorite banchan ever so I was excited to see you have a recipe for it. The taste is spot on; so delicious! Thanks for publishing your recipe.

By: Y the Wait

Y the Wait — Thu, 30 Sep 2021 10:03:08 +0000

thanks for sharing this great recipe. Curious about it’s taste.