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1
Work a third of the salt into the red shiso leaves by rubbing firmly with both hands. The leaves will wilt and release a dark, bitter liquid. Squeeze the leaves and discard the liquid. Repeat the rubbing and squeezing once more. The leaves should be compact and the expressed liquid deep purple-red; this step removes bitterness and liberates the anthocyanin pigments that will colour the pickle.
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2
In a clean pickling vessel — ceramic, glass, or food-safe plastic — begin layering. Place a portion of the sliced eggplant, cucumber, and halved myōga in the base. Scatter salt over the layer. Add a portion of the prepared shiso. Continue layering vegetables, salt, and shiso until all are in the vessel, finishing with shiso and salt on top.
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3
Set a flat plate or drop-lid directly on the top layer and weight it with a heavy object — a water-filled jar is adequate. The weight must press the vegetables firmly. This is where the dish lives or dies: sufficient salt and an anaerobic, weighted environment are the conditions under which the natural lactobacillus on the shiso and vegetables will drive lactic fermentation and outcompete undesirable bacteria. Too little salt or insufficient pressure, and the fermentation fails.
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4
Leave the vessel at room temperature, undisturbed, for three to seven days. Do not open the container frequently; consistent anaerobic conditions are essential. At three days, lift the weight and assess: the liquid drawn from the vegetables should have risen to cover them, and the contents should smell cleanly sour and herbal — not off. Taste for pleasant lactic sourness.
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5
When the fermentation is satisfactory — a clean sour smell, a pleasantly acidic and salty taste — observe the colour. The shiso's anthocyanin reacts with the lactic acid to produce a vivid purple-pink. A deep, vibrant colour signals successful lactic fermentation; a dull or brownish result indicates insufficient acidity. Transfer the vessel to the refrigerator to slow further fermentation. The pickle is ready when colour is fully developed and the sourness is bright but not harsh.
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6
To serve, lift the shibazuke from the brine. The eggplant should be firm yet yielding under pressure; the cucumber should retain a distinct crunch. Slice into bite-sized pieces if not already portioned. Serve alongside plain steamed rice.