Prep Time: 8 hours
Fermenting Time: 7 days
Total Time: 7 days 8 hours
Servings: 32 servings
- 1 large bunch shiso leaves enough to loosely stack 2-3 inches high
- sea salt
- 2 tsp. mam ruoc Vietnamese or other Asian fermented shrimp paste
- 2 tsp. nuoc mam Vietnamese or other Asian fish sauce
- 2 tsp. gochujang Korean chili paste, or more if you like it spicy (contains soy)
- 2-3 cloves garlic minced
- 1 1-inch knob fresh ginger peeled and minced
- purified water
Wash shiso leaves and remove stems.
Stack the leaves putting a fine layer of sea salt in between every other leaf.
Put the leaves into a glass or ceramic bowl with just enough pure water to cover. Leave for several hours or overnight.
In a separate bowl, mix the rest of the ingredients together until you get a loose paste.
Using a butter knife or the back of a spoon, spread a little bit of the paste in between every other leaf, until all the chili paste is used up.
Fold up the whole stack and place into a clean, sterile Mason jar or fermenting crock.
Add pure water until the leaves are covered, then close the jar loosely, or use an airlock fermentation lid
Leave in a cool, dark place to ferment. This takes about a week, though in cool weather it could take longer.
Unless you are using an air-lock fermenting lid, you should check the lid every day to see if any fermentation gas needs to escape.
Serve a small plate of the leaves to be eaten as a banchan (side dish), mince the leaves into vegetables or salads for a spicy kick, or eat your fermented shiso by wrapping a leaf up with some lettuce and bulgogi (Korean BBQ).
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 35mg | Potassium: 1mg | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 2mg