자연음식 산들바람의 방아잎 장아찌

I made pickled vegetables using perilla leaves, which are often used in loach soup and spicy fish stew in Jeollanam-do and Gyeongsangnam-do. Perilla leaves can be eaten immediately after pickling, but some say they are tasteless. The taste is greatly influenced by the ingredients used. #Natural Food, #Breeze Breeze, #Perilla Leaf Pickles