How to Prepare Shiso for Fermentation in Simple Steps

How to Prepare Shiso for Fermentation in Simple Steps

Okay, listen up! Have you ever heard of shiso? It’s like that cool kid in school that nobody really knows about but everyone wants to hang out with. It’s a fancy herb that’s got this unique taste and it looks kinda pretty too. Some people use it in sushi, but we’re here to take it to the next level: fermentation! Yup, we’re gonna make some funky shiso that even your grandma would be jealous of. So let’s jump in and get weird!

Step 1: Get Yourself Some Shiso

First things first, you need to find shiso leaves. They come in green and purple too, but I mean who doesn’t love purple? Go to your local store or farmers market. But don’t just grab any leaf you see—look for those big, fresh ones that are juicy like a summer watermelon. If they look sad and wilty, put ’em back. You don’t wanna be friends with sad leaves.

Step 2: Wash those Leafy Greens

Now you gotta wash the shiso leaves. Like really wash them. Imagine they just came from vacation at the beach and are covered in sand…YUCK! Rinse them under cool water like you’re giving them a nice spa day. Look closely; check for bugs too! If you see any little critters hanging out, just say “not today” and give them a gentle goodbye.

Step 3: Dry ‘Em Like It’s Hot

After washing, lay the Shiso leaves flat on a towel or paper towel like they’re chillin’ at a beach party. Pat them dry gently so they’re not swimming in water anymore. You want them all dry & happy (but def no sunburns!).

Step 4: Say Health is Wealth

Now comes the health part! Grab some salt—yes, the magic white stuff—and sprinkle it over your lovely shiso leaves. We want enough salt to cover them but not bury ’em completely like they’re playing hide-and-seek. The salt helps draw out moisture so the leaves can get super delicious as they ferment!

Step 5: Roll ‘Em Up

Here’s where things get fun! Take a few leave together like you’re making a leafy burrito then roll it up tightly—like how you’d wrap a present if you were actually good at wrapping presents (I’m not…). Do this until you’ve got all your shiso rolled up snugly like they’re going on an adventure.

Step 6: Jars are Best Friends

Find yourself some clean jars – glass ones work great don’t go for plastic unless to want some scary fermented experience on your kitchen counter 😬 Fill each jar with these rolled-up beauties and pack ‘em in tight – no space for other herbs here!

Step 7: Wait for It…

Okay now time for patience fam… Close those jars and let them sit at room temp away from direct sunlight kinda like hiding from annoying relatives during family dinners. Leave them there for about one week or until it smells so good you can’t resist peeking inside! Every couple of days check on ‘em cause we love our little buddies!

FAQ Time – All the Questions You Never Asked But Should Have

Question:
What is shiso anyway?
Answer:
Shiso is an herb that tastes kinda minty but also spicy-ish… it’s complicated kinda like high school relationships!

Question:
Why should I ferment it?
Answer:
Fermentation makes food super fun and tangy – plus your tummy will thank you after he tries its probiotic goodness.

Question:
Can I use other herbs?
Answer:
Totally! But remember not all herbs are as cool as shiso… might as well bring home a wildflower from grandma’s garden instead of using typical basil.

Question:
What do I do with fermented shiso?
Answer:
You can eat it straight up, mix into salads or even show off to friends saying “look what I’ve made!” It’ll impress them while making their tastebuds dance.

Question:
How long does fermentation take?
Answer:
Usually about one week depending on how funky you want it to be! Just keep smelling it till it’s perfect.

Question:
Can I eat it raw before fermenting?
Answer:
Sure thing! Snack on those bright leaves but maybe save some dignity by not doing face plants into the jar when no one’s looking…

Question:
Is this hard?
Answer:
Nope! Just follow these steps; it’s easier than finding matching socks when you’re late for work!

So there ya have it folks! A simple guide to prepare shiso for fermentation that’ll make your kitchen smell so good even your dog might try to sneak over for a taste test. Go forth my friend, and become the king/queen of fermented veggies… You’ll never look at herbs the same way again!