korean style pickles: radish water kimchi, almost instant cucumber kimchi, and pickled perilla leaves. here's a confession: on principle i don't like pickles of most forms, and i'm afraid the famed kimchi is no exception, although not as bad as traditional japanese pickles (save for umeboshi). i enjoy 'lightly pickled' vegetables, however, and was curious enough to try these quick pickles from #OurKoreanKitchen by @jordanbourke and @rejinapyo. the three of them had different 'base' flavors - salt for the radish, chili pepper for the cucumber, and soy sauce for the perilla - but all of them deeply savory, and perfect accompaniments for rice. and a word about korean perilla leaves (#kkaennip ): though closely related, they are not the same as japanese #shiso leaves, their flavors being very distinctly different from one another. this was my first time trying kkaennip, and i found it taking some getting used to -then again, so does shiso. but since i'm already used to the latter and it is very common here, i might give the recipe go with shiso leaves next time.