Nozawana Pickles 野沢菜漬け (Local Food in Nagano, Japan)

500 g nozawana (can be swapped for pak choi, komatsuna, or leaves of daikon radish)
90 ml soy sauce
90 ml mirin (Japanese sweet sake)
30 ml rice vinegar
1 sheet Kombu (kelp)

Chop nozawana into bite-sized pieces.
Put the nozawana into a clean container (e.g., a glass container or zip seal bag).
Heat mirin up for 1 minute in a pan or microwave to get rid of alcohol in it.
Cut kombu into small pieces.
Add all seasonings in a pan or bowl, and mix them well.
Add the mixture to the nozawana's container, and marinate everything well with clean hands (with gloves on, preferably).
(If you're using a glass container)
Cover the surface with a clean wrap, and place some weights such as stones (on it (traditionally a large stone called Omoshi is used). Then, cover the container lid.
Let it stay it in a fridge for 3-4 days minimum.
As toki-zuke (時漬け, quick pickles), it can be enjoyed from 3-4 days later.
As hon-zuke (本漬け, preserved pickles), it can be stored for up to 2 months in the seasoning liquid. The more fermentation goes, the saltier and sourer it gets.

Keyword fermentation, vegan-friendly

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