Pickled Aka Shiso Leaves

With salt and vinegar

Ingredients

• Aka Shiso Leaves

• Salt

• Vinegar (optional)

Directions

1. Remove the stems and wash aka shiso leaves.

2. Sprinkle the salt generously, squeeze and rinse. (Repeat 3 times)

3. In a container, make layer of leaves and salt in turn.

4. Add some vinegar (optional).

5. Put a weight and leave in a refrigerator for a week. Ready to use.

6. Wash before you use. Can be stored for one year.

Note

• Chop and mix with the cooked rice, or put inside the rice ball