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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