6 tablespoonsfine white sea salt
½ pound red shiso leaves
Spread a layer of salt in the bottom of a small crock. Stack the shiso leaves by 10s and lay the first stack of 10 leaves on top of the salt in the crock. Sprinkle more salt on top of the leaves, just enough so the leaves have a light salt coverage. Alternate leaves and salt until you have placed all of the leaves in the crock. Finish with a last layer of salt to cover the top leaves so none are exposed. Cover with a piece of muslin cloth and weight. Store in a cool, dark place for a couple of weeks to a month.