INGREDIENTS
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
INSTRUCTIONS
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.
Drain leaves.
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).
Source: "Small Footprint Family" https://www.smallfootprintfamily.com/how-to-use-shiso-leaves#ixzz5er22fsnf