Step 1

Place whole plums (don’t bother removing the pits, as the whole mixture will get strained) and sugar in a jar and mash until juicy and mixed.  Put a lid on the jar and leave at room temperature for 24 hours.

Step 2

Roughly chop the shiso leaves and place in a jar along with the vinegar.  Put a lid on the jar and leave at room temperature for at least 24 hours or up to 1 month.

Step 3

Strain the plum mixture, discarding plum pulp.  Strain the vinegar discarding the herbs.  Add about ½ of the vinegar to the plum syrup and taste.  Some kinds of vinegar are stronger than others so add more to your liking.

Step 4

If you do have leftover vinegar, it can be a beautiful component to salad dressings!

Step 5

Place in a clean jar or bottle.