My hometown is Tonghua, Jilin, where there are many Koreans. As a result, almost every family will make some Korean food, such as mixing pickles, and what the northeast dialect calls "calling pickles" is also a kind of Korean pickles. The most common and common thing is to dry cabbage and sweet potato stalks and mix them with small potatoes, beef and skin. Stir-fried peppers together, then stewed with water. It's very delicious. Under the condition of being responsible for the information you provided, I specially checked the relevant information. Some people said it was the same as the picture, while others said it was different. There is only one plant of Perilla, which is divided into Perilla and Perilla. We have Perilla in the north and Perilla in the south. I don't know if it tastes the same, but you said it was salted. It's definitely white perilla, because there are no purple perilla leaves in the northeast of China, and they are all green. The plants are the same, but the difference between the north and the south is that the colors are different. I wonder what the pickles made from perilla in the south taste like, hehe.