Prepare red shiso leaves before making pickled plums.
It is a simple process of blanching the leaves with salt and squeezing out the scum.

If you are a firsttimer, or if you have forgotten how to do it after a long time, this will help you.
Actually, it has been a long time since my grandmother and I did it.
I pickle plums every year, but for a while, I used “commercially available packs of red shiso.

I put together some tips in this video.

Video Table of Contents

00:00 When to add red shiso
01:03 Outline of the procedure
01:44 Ingredients and quantity
02:25 Picking and washing leaves
03:13 Salting
04:49 Main pickling
05:31 Commercial red shiso packets
06:35 Reasons for adding red shiso
07:13 Talk about pickled plums

When making with 2 kg of plums
In this video, 1 kg of plums are pickled in freezer bags (freezer bags).

It may be more common to pickle 2 kg of plums.
The quantity of shiso is doubled, 23 bunches.
The preparation method is the same.

To make it easier to squeeze, squeeze them into two pieces and make two clumps like rice balls at the end.

●The trick is to keep bacteria and moisture out.
Disinfect hands with alcohol or use cooking gloves.
When squeezing out the scum, squeeze it out firmly.