Red Shiso Vinegar

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

Shiso Vinegar Recipe

Ingredients:

3-4 cups rice vinegar
1 bunch red shiso leaves washed, trimmed and coarsely chopped

Directions:

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.