Pickling Method Using Red Shiso Leaves
Pickling Method Using Red Shiso Leaves

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pickling method using red shiso leaves. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pickling Method Using Red Shiso Leaves is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Pickling Method Using Red Shiso Leaves is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook pickling method using red shiso leaves using 3 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pickling Method Using Red Shiso Leaves:
  1. Make ready 2 kg Shiroboshi
  2. Take 1 bunch Red shiso leaves
  3. Take 1 tbsp or more Salt
Instructions to make Pickling Method Using Red Shiso Leaves:
  1. Remove the red shiso leaves from their stalks, rinse, then thoroughly drain in a colander.
  2. Lightly sprinkle with salt and let sit for about 10 minutes.
  3. Once the leaves begin to wilt, tightly squeeze to press out their astringency. Repeat this process two more times.
  4. Sprinkle on a small amount of ume vinegar to fix the color. Put the umeboshi in a jar, sprinkle the shiso leaves on top, then seal. Store until midsummer. Follow the instructions on these other recipes to see how to make umeboshi plums.
  5. "How to Sun-Dry Umeboshi". This is the same method used for sun-drying white umeboshi, but it includes the red shiso leaves.

https://cookpad.com/us/recipes/168482-low-sodium-pickled-plums-how-to-dry-kanto-pickled-plums-white-pickled-plums

  1. "How to Make Low-Sodium Umeboshi"and "Yukari Rice Topping Made with Red Shiso Leaves".

https://cookpad.com/us/recipes/168488-homemade-yukari-from-red-shiso-leaves

  1. "Our Family's Umeboshi with Bonito Flakes"
  2. "Hijiki and Umeboshi Pasta"

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