Marinate perilla leaves with salt water for 2-3 days, and then smear them on perilla leaves to make seasoning. This is a delicious and fragrant pickle. After the kimchi is fermented to yellow, it looks delicious and tastes first-class. Because the cotyledons of Perilla frutescens have a strong fragrance and are a little bitter, anchovy sauce is generally used to make seasonings.

Cold-mixed perilla cotyledon raw materials: perilla cotyledon, Chili noodles, garlic, ginger and sesame.

Making:

1. Use 1 spoonful of Chili noodles, two spoonfuls of soy sauce, half a spoonful of minced garlic, 1 spoonful of chopped green onion and 1 spoonful of sesame seeds, add a little monosodium glutamate, sesame oil and water, and constantly stir into a paste;

2. Wash the cotyledons of Perilla frutescens and apply the prepared sauce one by one;

3. Marinate for 6 hours and serve.

Taste: spicy taste, with the unique fragrance of perilla leaves, and a little slightly.