Purple shiso vinegar

Purple shiso vinegar

By
From
Pickled
Makes
1 × 500 ml jar

Ingredients

Quantity Ingredient
good handful purple shiso leaves
500ml rice wine vinegar

Method

  1. Rinse the shiso leaves and chop them up roughly.
  2. Place the leaves in a clean jar and add the rice wine vinegar. Seal and refrigerate.
  3. After 3 days, pour the vinegar through a fine mesh sieve or muslin into a sterilised jar or bottle and store in a dark, dry place. Discard the strained leaves. It will keep for up to 2 months.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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