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 along with your Japanese meal. 

Tsukemono – Shoyuzuke (Soy Sauce Pickling)

INGREDIENTS

• 1 lb Komatsuna (or any leafy greens)
• ▢1 red chili pepper

Seasonings

• ▢2 Tbsp sugar
• ▢¼ cup soy sauce
• ▢1 ½ Tbsp rice vinegar

INSTRUCTIONS

 

• Gather all the ingredients. Important: Measure the weight of the vegetables. You will need a heavy object (and a plate) that's 1.5-2 times the weight of the vegetable.
  
• Cut the greens into 2-inch (5 cm) pieces. Chop 1 red chili pepper into smaller pieces. If you want mild spiciness, discard the seeds.
• Add the greens in a one-gallon glass jar (or any big container). 
• Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1 ½ Tbsp rice vinegar.
• WIth your hands (covered with plastic gloves), mix everything together well.
• Place a flat plate on top of the greens and then put a weight (1.5-2 times the weight of vegetable) on top of the plate. I used a mason jar with water.
• Close the lid (or cover with a plastic wrap) and set aside at room temperature for 6 hours.
• This is after 6 hours. The greens are completely submerged in the liquid.
• Squeeze the liquid out and transfer it to an airtight container.

To Store

• Store shoyuzuke in the refrigerator for up to a week. 

https://www.justonecookbook.com/tsukemono-shoyuzuke-soy-sauce-pickling/