Tsukemono – Shoyuzuke (Acar Kecap)

Name: Tsukemono – Shoyuzuke (Acar Kecap)
Prep time: 10 min
Total time: 370 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 lb Komatsuna ((or any leafy greens)); 1 red chili pepper; 2 Tbsp sugar; ¼ cup soy sauce; 1½ Tbsp rice vinegar (unseasoned)

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.

⏱ 370 min 🔨 Prep 10min 📊 Hard 🍽 6 servings ⭐ 4.7 (17) 👁 7

Ingredients

6 servings

1 lb Komatsuna ((or any leafy greens))
1 red chili pepper
2 Tbsp sugar
¼ cup soy sauce
1½ Tbsp rice vinegar (unseasoned)

Instructions

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