Fermented Shiso Leaves

This recipe introduces the delightful flavors of fermented shiso leaves. Through the fermentation process, the herb develops a unique combination of salty sweetness and floral notes, enhancing its overall taste profile. These fermented shiso leaves make excellent condiments to accompany cheese plates, sandwiches, or traditional sushi rolls. With just a few bunches of shiso leaves and a pint-sized fermentation vessel, you can create a delightful and versatile addition to your culinary creations.

Yield: Less than 1 pint

(Fermentation vessel: 1 pint)

INGREDIENTS:

• 3 (4-ounce) bunches of shiso leaves
• ¼ teaspoon unrefined sea salt

INSTRUCTIONS:

1. Rinse the shiso leaves thoroughly to remove any dirt or debris.
2. Pick the leaves from the stems, ensuring that the tender whorls on top are kept whole.
3. Place the leaves in a bowl and sprinkle them with the unrefined sea salt.
4. Gently toss and massage the salt into the leaves using your hands. The leaves will begin to sweat.
5. Note: This ferment is almost dry, so expect minimal brine formation. The taste should be salty but still pleasing. Add a bit more salt if needed.
6. Press the salted shiso leaves into a pint-sized jar, ensuring they are tightly packed.
7. Place a quart-sized ziplock bag on top of the ferment, pressing it down onto the leaves.
8. Fill the ziplock bag with water, seal it, and use it as a weight to keep the leaves submerged.
9. Set the jar on a baking sheet and place it in a location nearby, out of direct sunlight, and at a cool temperature.
10. Allow the shiso leaves to ferment for 10 to 20 days.
11. Check the ferment daily to ensure the leaves remain submerged.
12. It is common to observe a layer of harmless scum on top of the ferment. Refer to the appendix for guidance if any concerns arise.
13. The leaves will transform into a deep green wilted color during fermentation.
14. Starting from day 10, you can begin taste-testing the ferment.
15. The flavor profile will have a subtle sourness with the salt being more apparent.
16. Continue fermenting further if you desire more acidity in the taste.
17. To store the fermented shiso leaves, press a small round of plastic or wax paper directly onto the surface of the ferment.
18. Screw on the lid tightly and store the jar in the refrigerator.
19. Periodically check that the ferment remains submerged to maintain its quality.
20. This ferment can be stored in the refrigerator for up to 18 months.

TIPS:

• Expect minimal brine formation in this ferment, as it is almost dry. The taste should be salty but still enjoyable. Adjust the amount of salt accordingly.
• Press the shiso leaves tightly into the pint-sized jar to eliminate any air pockets and ensure they remain submerged during fermentation.
• Use a quart-sized ziplock bag filled with water as a weight and follower to keep the leaves pressed down and submerged in the ferment.
• Place the ferment in a location nearby, away from direct sunlight, and at a cool temperature for the fermentation period.
• Check the ferment daily to ensure the leaves are fully submerged. Gently press them down if needed.
• The presence of harmless scum on top is normal during fermentation. However, consult the appendix if you have any concerns.
• Taste test the ferment starting from day 10 to determine the desired level of sourness. Extend the fermentation time if a more acidic flavor is desired.
• When storing the fermented shiso leaves, place a small round of plastic or wax paper directly on the surface to prevent exposure to air.
• Tighten the lid of the jar securely and store it in the refrigerator.