Tsukemono – Shoyuzuke (Soy Sauce Pickling)

• Komatsuna (or any greens)454 g
• red chili pepper1 st
• sugar2 msk
• soy sauce0.6 dl
• rice vinegar1.5 msk

METHOD

1. 01Gather 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.
2. 02Cut the greens into 2-inch pieces. Chop 1 red chili pepper into smaller pieces. If you want mild spiciness, discard the seeds.
3. 03Add the greens in a one-gallon glass jar (or any big container).
4. 04Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1 ½ Tbsp rice vinegar.
5. 05With your hands (covered with plastic gloves), mix everything together well.
6. 06Place 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.
7. 07Close the lid (or cover with a plastic wrap) and set aside at room temperature for 6 hours.
8. 08This is after 6 hours. The greens are completely submerged in the liquid.
9. 09Squeeze the liquid out and transfer to an airtight container. To store, keep Shoyuzuke in the refrigerator for up to a week.