Shiozuke (塩漬け)

Shiozuke (塩漬け) are salt pickles: vegetables salted and usually weighted so they release liquid and form their own brine. This is one of the most fundamental tsukemono (漬物) methods because it is pure technique—salt %, time, and pressure.

If you learn the ratio, you can pickle almost any vegetable you have.

Equipment (minimal)

• Bowl or container that fits your vegetables snugly
• Something to apply pressure: a small plate + weight, a water-filled jar, or a tsukemono press
• Optional: zip-top bag (good for quick batches and fridge space)

Method (baseline)

1. Weigh the vegetables after trimming (this is the number that matters).
2. Calculate salt:
   • grams salt = grams vegetables × 0.025 (for 2.5%)
3. Salt evenly: toss thoroughly until the salt is distributed.
4. Pack and press:
   • Pack tightly into a container.
   • Apply pressure so liquid begins to release.
5. Rest:
   • Fridge is easiest and most stable.
   • Start checking at 2–4 hours; overnight is the default.
6. Taste and stop when texture and salinity match what you want.
7. Store in its own brine, refrigerated.

Time + pressure guide

Use this as a decision table:

• Leafy greens / cabbage
  • 2–2.5% salt, moderate pressure, 4–12 hours
• Cucumber
  • 2.5–3% salt, moderate pressure, 2–12 hours
• Daikon / turnip
  • 2.5–3% salt, moderate pressure, 8–24 hours

Pressure matters because it controls how quickly brine forms and how crisp the texture stays. Too little pressure often yields uneven seasoning and watery flavor.

Flavor additions (optional, “non-structural”)

These do not change the core ratio; they sit on top of it:

• Kombu (昆布): add ~0.2–0.5% of veg weight (2–5 g per 1 kg veg)
• Togarashi (唐辛子) / chili: to taste
• Ginger (生姜): thinly sliced; good with cucumber
• Yuzu (柚子) peel: aromatic; a little goes far

Troubleshooting

Too salty

• Next batch: reduce to 2.0–2.3% salt.
• Avoid rinsing (it strips flavor). If needed, briefly soak slices in cold water for 5–10 minutes, then drain.

Not salty enough / tastes flat

• Next batch: increase to 2.7–3.0% salt and/or increase pressure.
• Make sure you weighed vegetables after trimming.

Uneven seasoning

• You didn’t toss long enough, or pieces were different sizes.
• Fix: cut more uniform pieces; salt in a bowl, then pack.

Soft texture

• Often too long at warm temps, insufficient crisp vegetables, or too much time after peak.
• Fix: chill sooner; reduce time; choose fresher veg; stop earlier.

Where to go next

• If you want faster, lighter pickles: Asazuke (浅漬け) (coming soon)
• If you want fermentation complexity: Nukazuke (糠漬け) (coming soon)

Tools worth buying

If you make shiozuke often, the one upgrade that consistently improves outcomes is a simple press because it applies stable pressure without improvisation.

• Best tsukemono press