Pickling Liquid
1/4 cup soy sauce
1+1/2 tbsp rice vinegar
2 tbsp sugar

Pickling Vegetables and Seasoning
1 large Veggie Box komatsuna
3 cloves Veggie Box garlic
1 tsp Veggie Box hot pepper (from last week), finely diced
1 tsp freshly grated ginger (optional)

1/4 cup soy sauce 1 +1/2 tbsp rice vinegar 2 tbsp sugar 1 large Veggie Box komatsuna 3 cloves Veggie Box garlic 1 tsp Veggie Box hot pepper (from last week), finely diced 1 tsp freshly grated ginger (optional)

Cut komatsuna into 2-inch slices. Add komatsuna to large bowl. Add hot pepper, sugar, soy sauce, and rice vinegar to jar. Mix well. Transfer to large jar or pan that has a lid. Place a large, flat plate on top of komatsuna, and weigh plate down with something heavy, like a mason jar full of water. This will express liquid.

Cover container, and let sit at room temperature for 6 hours. After 6 hours, squeeze out liquid from greens and transfer to an airtight container. Store, refrigerated, for up to a week.

Serve as a piquant side salad, or use as a sandwich topping.