shiozuke
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 for shiozuke include cucumbers, radishes, and eggplants, which are often enjoyed as side dishes or condiments.
The process of making shiozuke involves sprinkling salt over the vegetables and allowing them to sit for a period, usually a few hours to a few days. This method not only extends the shelf life of the vegetables but also adds a savory taste, making shiozuke a popular choice in Japanese cuisine.