Comments on: Perilla Leaves Pickled in Tangy Soy Sauce (Kkaetnip Jangajji) https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/ Authentic Korean recipes even YOU can cook! Mon, 12 Jul 2021 21:26:28 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: JinJoo https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-2/#comment-28889 Mon, 12 Jul 2021 21:26:28 +0000 https://kimchimari.com/?p=9732#comment-28889 In reply to Msa.

It can keep even longer than 2 months if you boil it every now and then and also make the sauce a bit more concentrated. Hope that helps.

]]> By: Msa https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-2/#comment-28872 Thu, 08 Jul 2021 02:11:47 +0000 https://kimchimari.com/?p=9732#comment-28872 What is the longest this can keep in the fridge? I have four giant bushes now that I need to process lol. Only 2 months if I boil after day 3? Or longer still?

]]> By: JinJoo https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-25134 Mon, 21 Sep 2020 19:48:59 +0000 https://kimchimari.com/?p=9732#comment-25134 In reply to Carl.

Because the stems can be quite fibrous, almost woody, it’s never used in cooking – as far as I know. And cooking it really won’t change the texture. Cheers!

]]> By: Carl https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-25100 Sun, 20 Sep 2020 18:49:52 +0000 https://kimchimari.com/?p=9732#comment-25100 is there anything that you can do with the stems of these leaves? They taste also a bit like the sesame leaves but a bit more “stem-like”. I was wondering if pickling them in the same way for a longer time will also create a nice flavor?]]> 5 stars
Nice recipe 🙂 is there anything that you can do with the stems of these leaves? They taste also a bit like the sesame leaves but a bit more “stem-like”. I was wondering if pickling them in the same way for a longer time will also create a nice flavor?

]]> By: JinJoo https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-24792 Mon, 17 Aug 2020 18:37:24 +0000 https://kimchimari.com/?p=9732#comment-24792 In reply to Helen.

Wonderful!! So glad you are growing Perilla and now have ways to enjoy them even more. Cheers!

]]> By: Helen https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-24632 Wed, 12 Aug 2020 11:59:34 +0000 https://kimchimari.com/?p=9732#comment-24632 This was simple and delicious! I was running out of ways to eat all the perilla leaves in my garden. Now I know I can make this and store up all the leaves. This is my new favorite recipe for kkaenip now! Thank you!

]]> By: JinJoo https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-24227 Thu, 02 Jul 2020 19:25:22 +0000 https://kimchimari.com/?p=9732#comment-24227 In reply to Cindy Robert.

Hi Cindy! Although it’s been a long time since I used a Tamari soy sauce, I think gluten free soy sauce will work better. Good luck!

]]> By: Cindy Robert https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-24218 Wed, 01 Jul 2020 22:56:15 +0000 https://kimchimari.com/?p=9732#comment-24218 Hi JinJoo.
For a gluten free version, would it be better to use gluten free soy sauce or tamari sauce for Jangajji?

]]> By: JinJoo https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-4830 Wed, 09 Aug 2017 18:01:29 +0000 https://kimchimari.com/?p=9732#comment-4830 In reply to James Strange.

YES, you are absolutely right! I meant to talk about that but forgot… Thanks James!!

]]> By: JinJoo https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/comment-page-1/#comment-4829 Wed, 09 Aug 2017 18:00:10 +0000 https://kimchimari.com/?p=9732#comment-4829 In reply to Susan.

Yes, you can! Thanks so much for asking. I better add a note about that. 🙂

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