Savoring Nature’s Essence: Homemade Pickled Perilla Leaves

Hello everyone! My name is Nazia and I work at Food and Meal. Today I want to share a recipe for pickled perilla leaves that have become a staple condiment in my kitchen.

These aromatic, tangy leaves hold such a special place in my heart. Growing up, my grandmother would pickle bushels of them at the peak of summer. I have vivid memories of helping harvest the perilla from her garden, feeling so proud when she would praise me for finding the most vibrant, unblemished leaves.

Now whenever I break out a jar of pickled perilla leaves to accompany a meal, I’m immediately transported back to those sunny mornings spent in my grandmother’s garden. With each crunchy, flavorful bite I’m reminded of the patience and care that went into transforming these humble leaves into something truly special.

Recreating that labor of love motivates me to carry on this family tradition. As I gently pack the pickled leaves into jars, I feel so connected to the generations before me who pickled and preserved the season’s bounty. I find the entire process so calming and meditative.

My hope is that by sharing this quick pickled perilla leaf recipe today, your mealtimes can also be infused with nostalgia and comfort. Even if your leaves lose some of their vibrant color, focus on the memories made while preparing them together. Let each tangy bite be a reminder of the power of food traditions passed down through the seasons and generations to connect us to our history.

Pickled Perilla Leaves Recipe

Savoring Nature'S Essence: Homemade Pickled Perilla Leaves 1


Capture the tangy essence of nature with our Homemade Pickled Perilla Leaves recipe. Explore tips for perfection, serving ideas, and common FAQs. Elevate your culinary repertoire and share the joy of these delightful bites.
No ratings yet
Course: Side Dishes
Cuisine: Korea
CookingStyle: Canning
Prep Time: 30 minutes
Total Time: 10 hours
Servings: 12 people
Calories: 14kcal
Author: Nazia Cooks
Cost: $15
Add to Collection


  • 3 to 4 bunches fresh Korean perilla leaves, or about 60 medium homegrown leaves
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 2 tablespoons gochugaru
  • 2 tablespoons sweet onion, puréed or minced
  • 2 tablespoons minced garlic
  • 2 scallions, finely chopped


  • Wash and dry each perilla leaf thoroughly, shaking each to remove excess water.
  • Lay them in a colander lined with paper towels to dry. (If you purchased prewashed perilla leaves, you can skip this step).
  • While the perilla leaves are drying, in a large bowl, combine the soy sauce, water, gochugaru, onion, garlic, and scallions. Stir to mix well.
  • In a large glass container that has a lid, lay one perilla leaf down and spread a small amount of the sauce on the leaf with the back of a spoon. Repeat with the rest of the leaves and the sauce, piling them atop each other Make sure to lay the leaves down neatly so the stems point in the same direction. If you have any sauce leftover, pour it over the stack of leaves. If you run out of sauce, tip the perilla container slightly and spoon some of the sauce from the bottom of the stack of leaves and drizzle it over the top.
  • Cover the container with the lid and let sit at room temperature for about 2 hours. Transfer to the refrigerator and chill for about 8 hours.
  • Serve as a side dish with rice.
  • Store in an airtight container in the refrigerator for up to 1 month.



SERVING TIP: Using chopsticks, pick up a piece of kkaennip by the stem, place it on top of rice, and
use the leaf as a wrap to scoop up some of the rice.
INGREDIENT TIP: Kkaennip is easy to grow in a home garden. In fact, it grows like a weed and is
nearly impossible to kill. Its strong scent also keeps pesky bugs away.
Share on Facebook Share on Twitter
Read  Effortless Elegance: Unveiling the Easy Coffee Frappe


Calories: 14kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 833mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 395IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Cooking Tips for Perfect Pickled Perilla Leaves

Pickled Perilla Leaves
Layers of vibrant leaves, aromatic spices, and the promise of delightful tanginess.

Pickling perilla leaves requires some key techniques to ensure they retain their vibrant color and crisp texture. First, select young, tender leaves without blemishes or discoloration. Gently rinse and pat dry before layering with salt in a non-reactive container.

Pressing and massaging the leaves helps release moisture to create the brine. I find this process so satisfying as I watch the colors intensify. After a few hours, the leaves look so glossy and the aromas are wonderfully complex!

Draining off excess liquid before jarring prevents sogginess. Use a plastic spoon to gently pack the leaves, minimizing air pockets. Then top off with brine, leaving about 1 inch of headspace. As I seal each jar, I feel a sense of pride, knowing my patience in the pickling process will reward me with long-lasting, flavorful leaves.

Proper storage is also key – keep jars somewhere cool and dark to maintain quality. With practice, you’ll be able to create batches of pickled perilla leaves that retain their fresh appeal for months.

Serving Suggestions

Pickled Perilla Leaves
From garden to jar: crafting pickled perilla leaves to capture the essence of the season

Begin your gastronomic journey with the exotic flavors of Norimaki Mochi, where the pickled perilla leaves add a delightful twist to traditional rice cakes. For a refreshing and crunchy side, pair these pickled leaves with a crisp and zesty Kohlrabi Salad, creating a harmonious balance of textures and tastes. Dive into the world of Japanese classics with a Shio Koji Soup, where the pickled perilla leaves lend a distinctive note to the broth. Alternatively, savor the nuanced combination of pickled perilla leaves and creamy avocado in a Vegetable Maki roll, bringing together the essence of both land and sea. Let the exploration continue as you indulge in the vibrant and tangy Pickled Perilla Leaves alongside the umami-rich flavors of Wok Fried Crab or the comforting embrace of Yosenabe Hot Pot. The versatility of these pickled leaves knows no bounds, creating endless possibilities for culinary creativity.

FAQs About Pickled Perilla Leaves

 Pickled Perilla Leaves
A symphony of flavors, textures, and colors, all bottled up in our homemade pickled perilla leaves.
  • What does pickled perilla leaves taste like? Pickled perilla leaves have a unique combination of tangy, slightly sweet, and earthy flavors. The pickling process enhances their aromatic qualities, providing a delightful and refreshing taste.
  • What is the perilla leaf controversy? As of my last knowledge update in January 2022, there’s no significant controversy specifically associated with perilla leaves. It’s important to note that information might have changed since then, and it’s recommended to check recent sources for any updates or developments.
  • What do you eat with pickled perilla leaves? Pickled perilla leaves can be enjoyed on their own as a side dish, or they can be used as wraps for ingredients like rice, vegetables, or grilled meats. They add a burst of flavor and a unique texture to various dishes.
  • Can you preserve perilla leaves? Yes, perilla leaves can be preserved through pickling. The pickling process involves submerging the leaves in a brine made of vinegar, salt, and sometimes sugar, which helps extend their shelf life while enhancing their flavor.
  • Can I use mature perilla leaves for pickling? While young leaves are recommended for their tender texture, mature leaves can be used. However, they might have a stronger flavor and slightly tougher texture.
  • How long can I store pickled perilla leaves? Stored in an airtight jar in the refrigerator, pickled perilla leaves can last for up to a few weeks. The flavors will continue to develop over time.
  • Can I reuse the pickling brine for another batch? Absolutely! The pickling brine is infused with flavor and can be reused for another batch of pickled perilla leaves or other vegetables.
  • Are there variations to the spices and seasonings? Certainly! Feel free to experiment with different spices like chili flakes or even ginger slices to create your unique version.
  • Can I use pickled perilla leaves in cooked dishes? Yes, pickled perilla leaves can add a tangy kick to cooked dishes. Try adding them to stir-fries, rice bowls, or even soups.
Read  Efo Riro recipe (Nigerian Spinach Stew) - 6 easy steps


In conclusion, pickled perilla leaves offer a delightful addition to your culinary repertoire, bringing a burst of unique flavors and textures to your meals. Whether enjoyed on their own as a refreshing side dish or used as wraps for a variety of ingredients, these pickled leaves showcase the versatility of perilla in enhancing the dining experience.

For more exciting culinary adventures and diverse recipes, be sure to explore the wide array of offerings at Food And Meal ( From traditional dishes to innovative creations, our platform is dedicated to bringing you the best in the world of food. Discover new flavors, cooking techniques, and culinary inspirations to elevate your home dining experience.

Don’t hesitate to experiment with pickling perilla leaves using different spices and seasonings to tailor the flavor to your liking. And remember, the journey doesn’t end with pickling – explore incorporating these tangy leaves into various cooked dishes like stir-fries, rice bowls, or soups for an added layer of depth and complexity.

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.

Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top