Tsukemono – Shoyuzuke (Soy Sauce Pickling)
Shoyuzuke or Soy Sauce Pickling is one of the easiest tsukemono (Japanese pickles) you can make at home! Pickle fresh seasonal vegetables and serve them as a palate cleanser in your Japanese meal.
- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Komatsuna ((or any leafy greens))
- 1 red chili pepper
- 2 Tbsp sugar
- ¼ cup soy sauce
- 1½ Tbsp rice vinegar (unseasoned)
Instructions
- 1
Gather all the ingredients. Important: Measure the weight of the vegetables. You will need a heavy object (and a plate) that‘s 1½–2 times the weight of the vegetables.
- 2
Cut 1 lb Komatsuna into 2-inch (5-cm) pieces. Chop 1 red chili pepper into smaller pieces. If you want mild spiciness, discard the seeds.
- 3
Add the greens to a 1-gallon glass jar (or any big container).
- 4
Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1½ Tbsp rice vinegar (unseasoned).
- 5
WIth your hands (covered with plastic gloves), mix everything together well.
- 6
Place a flat plate on top of the greens and then put a weight (1½–2 times the weight of the vegetables) on top of the plate. I used a mason jar filled with water.
- 7
Close the lid (or cover with plastic wrap) and set aside at room temperature for 6 hours.
- 8
The image shows the pickles after 6 hours. The greens are completely submerged in the liquid.
- 9
Squeeze the liquid out and transfer it to an airtight container. Enjoy.
- 10
To Store
- 11
Store the shoyuzuke in the refrigerator for up to a week.