White Vinegar with 5% of Salt｜酢 赤シソがかぶる位 （酢に5%の塩を入れる）
Remove the shiso leaves from the stem and weigh the volume to determine the amount of salt. Wash the shiso leaves and drain lightly.
Spread the shiso leaves in a container, stacking each leave one by one, sprinkling salt as you work through the layers, ending your last layer with salt.
Add enough water to cover the shiso leaves. The salt with water will help the water to ooze out from the shiso leaves.
Stack a lightly heavy stone – I used a clean gardening brick; refrigerate for approx. 2 days.
After 2 days, take the layer of shiso out from the container and drain the water. Taste it and if you feel it is too salty, gently pour running water over the shiso leaves, making sure that the water will not float and destroy the layers. This is to wash out the unwanted salt, to taste.
Drain the water out of the shiso layer once again, pressing it down with your palm and placing it back into the container.
Make enough vinegar with 5% of salt to cover the shiso leaves.
the heavy stone/brick). The shiso leaf pickles preserve well in the refrigerator.