Pickling Method Using Red Shiso Leaves

• 2 kg Shiroboshi
• 1 bunch Red shiso leaves
• 1 tbsp or more Salt

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.
4. Repeat this process two more times.
5. Sprinkle on a small amount of ume vinegar to fix the color.
6. Put the umeboshi in a jar, sprinkle the shiso leaves on top, then seal.
7. Store until midsummer.
8. Follow the instructions on these other recipes to see how to make umeboshi plums.
9. "How to Sun-Dry Umeboshi".
10. This is the same method used for sun-drying white umeboshi, but it includes the red shiso leaves.
11. "How to Make Low-Sodium Umeboshi"and "Yukari Rice Topping Made with Red Shiso Leaves".
12. "Our Family's Umeboshi with Bonito Flakes"
13. "Hijiki and Umeboshi Pasta"

shiroboshi, red shiso leaves, salt

Taken from cookpad.com/us/recipes/168483-pickling-method-using-red-shiso-leaves (may not work)