Cup of Yum
1. 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.
2. 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.
3. Add the greens to a 1-gallon glass jar (or any big container). 
4. Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1½ Tbsp rice vinegar (unseasoned).
5. WIth your hands (covered with plastic gloves), mix everything together well.
6. 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.
7. Close the lid (or cover with plastic wrap) and set aside at room temperature for 6 hours.
8. The image shows the pickles after 6 hours. The greens are completely submerged in the liquid.
9. Squeeze the liquid out and transfer it to an airtight container. Enjoy.

To Store

1. Store the shoyuzuke in the refrigerator for up to a week.