Red Shiso Leaves Pickle |赤紫蘇の葉の塩漬け　

Instructions

1. Remove the shiso leaves from the stem and weigh the volume to determine the amount of salt. Wash the shiso leaves and drain lightly.
2. 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.
3. Add enough water to cover the shiso leaves. The salt with water will help the water to ooze out from the shiso leaves.
4. Stack a lightly heavy stone – I used a clean gardening brick; refrigerate for approx. 2 days.
5. 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.
6. Drain the water out of the shiso layer once again, pressing it down with your palm and placing it back into the container.
7. Make enough vinegar with 5% of salt to cover the shiso leaves.
8. the heavy stone/brick). The shiso leaf pickles preserve well in the refrigerator.
9. シソの葉の重さを計ります。塩の量を決めます。容器にシソの葉、塩を交互に重ねていき、最後が塩で終わるようにします。
10. シソの葉が隠れるくらいの水を入れ、軽く重石をして2日程度、冷蔵庫で漬けておきます。
11. 漬けておいた水を捨て、シソの葉を手のひらで挟むながら水気を絞ります。少し塩っからい様でしたら、綺麗に洗い、紫蘇の葉の水気をしぼります。
12. シソの葉が隠れるくらいの『酢に5％の塩』を入れたものを注ぎ入れシソの葉がかぶるようにします。
13. 冷蔵庫で一晩漬けておきます。漬けてすぐに赤くならなかったシソも綺麗な赤に発色しています。

• Recipe Type : Preserves|保存食Vegetable|野菜
• Ingredient : Condiments | 調味料