Steps of pickling perilla leaves with Korean flavor: 1 1. Wash the ingredients, cut the onion, ginger and garlic into sections, cut the pepper for half a circle and put it in a bowl.

Step 22 of Korean pickled perilla leaves. Add soy sauce, salt and monosodium glutamate to the bowl and mix well. These ingredients should be enough, but some are missing in the picture, and then I cut some more. If you put too much garlic, you can put less onions, as well as soy sauce and salt.

Step 33 of Korean pickled perilla leaves. Every four or five leaves are put in a fresh-keeping box and coated with a small layer of material. Pay attention to the uniform and tidy leaves.

Step 44 of pickling perilla leaves with Korean flavor. You can eat it on the day of pickling and taste better the next day. The seasoning must be well mixed, otherwise it won't taste good. The rest can be sealed in a bottle and used next time.