Red Shiso Vinegar


Nice flavored vinegar for making pickled daikon and pickled cucumbers and more.

Shiso Vinegar Recipe
3-4 cups rice vinegar
1 bunch red shiso leaves washed, trimmed and coarsely chopped
1. Combine vinegar and shiso in a clean glass jar. Allow to sit in the refrigerator for 3-4 days until it reaches desired strength.
2. Strain and store. I usually keep it in the refrigerator.

Sources/Inspirations: The pickles you find at a Japanese grocery store.

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One Response to Red Shiso Vinegar

  1. Pingback: Pickled Cucumbers with Shiso | The Japanese Kitchen

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