1.0Kimchimarihttps://kimchimari.comJinJoohttps://kimchimari.com/author/jjlsuh/rich600338<blockquote class="wp-embedded-content" data-secret="qbuX4n9lEF"><a href="https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/">Perilla Leaves Pickled in Tangy Soy Sauce (Kkaetnip Jangajji)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://kimchimari.com/perilla-leaves-pickled-kkaetnip-jangajji/embed/#?secret=qbuX4n9lEF" width="600" height="338" title="“Perilla Leaves Pickled in Tangy Soy Sauce (Kkaetnip Jangajji)” — Kimchimari" data-secret="qbuX4n9lEF" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(/[^a-zA-Z0-9]/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=new RegExp("^https?:$","i"),l=0;l<n.length;l++)n[l].style.display="none";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute("style"),"height"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if("link"===t.message)if(s=d.createElement("a"),a=d.createElement("a"),s.href=r.getAttribute("src"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf("MSIE 10"),a=!!navigator.userAgent.match(/Trident.*rv:11\./),i=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://kimchimari.com/wp-content/uploads/2017/08/Perilla-Leaves-Kkaennip-Jangajji-1.jpg1160773Perilla Leaves pickled in soy sauce (Kkaennip Jangajji) is a great way to enjoy them in the summer. Perilla Leaves or Kkaennip 깻잎 has to be one of my most favorite vegetables.. Have you tried perilla leaves pickled?? OH MY... OH MY.. YESSS, if you love fresh Perilla leaves then pickling them is indeed a most delicious way to enjoy them. Pickled Perilla Leaves or Kkaetnip Jangajji is such a great side dish to have with just rice or with Korean meat bbqs and you can keep it for months. The dish also brings back my fondest memories of my childhood when I was in 2nd or 3 rd grade. It was when my sisters and brother were all still home living with us. Because of the great age gap between my older siblings, I was basically an only child from about 6th grade. My happiest time during my childhood was when our whole family was all living together.