Green Apricot
Unripe apricots cured in salt water with wild sesame leaves, resulting in a salty and sour flavor.
Ingredients
Apricots
1.5 kg
Perilla leaves
300 g
Salt
500 g
Instructions
1
Curing
Place the apricots in salt water and marinate for 30 minutes (preferably use unripe apricots in April or May). Remove and sun-dry for 10-15 days.
2
Flavoring
Place the perilla leaves and sun-dried apricots back into a jar of salt water, cover with a lid, and marinate until the flavor is fully absorbed before serving.
