about 7 tablespoons: enough to cover and pickle shiso seeds
Take apart seed pods from the stem, and wash well.
Put in enough water to cover the seed pods, and dissolve the salt in it. Soak the drained seed pods in the salted water and mix well. Cover the bowl with plastic wrap tightly, and leave it for a day.
After a day, squeeze out the water with your hands.
Mix the kimchi base and seed pods well, and pickle.
Shiso seeds taste best when there are flowers growing on the top of the stems.
When you take apart the seed pods from the stem, you'd better to wear gloves to avoid getting dirty. The stuff that can get on your hands doesn't come off for a couple of days.
I used this kimchi base this time.
Story Behind this Recipe
I harvested lots of shiso seeds, so I decided to make this. I love the taste of kimchi, so I tried to make this.
Let it soak in salt water for a while to remove any acridity and squeeze well.