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 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 to an airtight container. To store, keep Shoyuzuke in the refrigerator for up to a week.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.