Cabbage and Perilla Leaf Pickles

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Bring water, vinegar, sugar, salt, and whole peppercorns to a brief boil, then let cool and set aside.
2. Stack the cabbage and perilla leaves in layers, one leaf at a time.
3. Cut the cabbage to fit the size of the perilla leaves.
4. Slice the green and red chili peppers diagonally and shake out the seeds.
5. Place the cabbage, perilla leaves, and green and red chili peppers in a container, press them down with something heavy so they do not float, and then pour in the prepared pickling liquid.
6. Close the lid tightly to seal and store in the refrigerator.