Salt, 5-10% of perilla fruits' weight, for 1st step (2.3-4.6 g; approx. 1-1 1/2 tsp of kosher salt in photo)
Salt, 20% of perilla fruits' weight, for 2nd step (9.2 g; approx. 1 tbsp of kosher salt in photo)
Harvest perilla fruits, ideally when a few flowers are still in bloom at the top of the plant.
When fruits are totally ripe and there are no flowers at the top, they can be too tough.
Weigh fruits after squeezing out excess water (or before rinsing), and figure out the amount of salt you need.
Place perilla fruits in a bowl, sprinkle salt for 1st step, and rub into fruits until brownish water comes out.
Bring plenty of water to boil, and blanch perilla fruits in strainer for 10-15 seconds.
Soak in water, changing it from time to time, for 30-60 minutes.
Squeeze out excess water from perilla fruits, and place them in a container.
Cover with plastic film, place weight, and refrigerate.
(3 days later)
- If maintaining the green color is not a concern, you can skip blanching. Salting and blanching (some people simply blanch perilla fruits in salted water) ensures the green color is retained.
- Salted perilla fruits can be kept in the fridge or freezer.
- If keeping in a cool location other than the fridge, top with more salt before sealing the container.