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Pickles (salted shiso leaves)｜Apron's recipe transcription

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apron

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Ingredients

Macrophyll : moderate amount
塩 : 適量

Time required

10minutes

Procedure

1) wash perilla 00:17
Wash perilla.
Place on a paper towel to soak up the moisture.
2) 塩漬けにする 01:12
Put a pinch of salt in a storage container and alternately add 1 large leaf.
When you put everything in, wrap it up, put a plate on the weight and save it in the refrigerator.
After soaking for a few hours, it's done.

Point

・If you have a large amount of shiso leaves, pickle them in salt.
・When washing perilla leaves, hold the stems together and shake them in water, take them out of the water and shake them down to drain the water.
・After washing, it is important to wipe off the water well.
・The amount of salt that can be lightly pinched with two fingers is just right.
・If you don't have a storage container, you can pickle it in a zip bag.
・The pickling time can be as long as you like, starting from a few hours.
・Can be stored in the refrigerator for 1 month. (Even if it is blackened, it can be eaten.)
・It is good to wrap it around tofu and eat it with sesame oil, wrap it in cream cheese and eat it with olive oil, or wrap it in a rice ball and eat it.
・The time required for soaking in the refrigerator is not included in the required time.