• 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.