Shiozuke is a traditional Japanese pickling method that uses salt to preserve vegetables. This technique enhances the natural flavors of the ingredients while providing a crunchy texture. Common vegetables used in Shiozuke include cucumbers, radishes, and eggplants. The process involves salting the vegetables and allowing them to ferment for a short period, usually a few hours to a couple of days. This method not only extends the shelf life of the vegetables but also adds a savory taste, making Shiozuke a popular side dish in Japanese cuisine.