Tsukemono – Shoyuzuke (Soy Sauce Pickling)

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 6 hours 10 minutes

Składniki

1 lb Komatsuna (or any leafy greens)

1 red chili pepper

2 Tbsp sugar

¼ cup soy sauce

1½ Tbsp rice vinegar (unseasoned)

Wskazówki

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.

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.

Add the greens to a 1-gallon glass jar (or any big container).

Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1½ Tbsp rice vinegar (unseasoned).

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 (1½–2 times the weight of the vegetables) on top of the plate. I used a mason jar filled with water.

Close the lid (or cover with plastic wrap) and set aside at room temperature for 6 hours.

The image shows the pickles after 6 hours. The greens are completely submerged in the liquid.

Squeeze the liquid out and transfer it to an airtight container. Enjoy.

To Store

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

Wartości Odżywcze

• Kalorie: 27 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 1 g
• Sód: 332 mg
• Węglowodany Całkowite: 5 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 2 g