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Vegetables from Chichibu and Fukaya, Saitama, Japan
Shakushina-zuke is a Chichibu pickle of shakushina, a white-stemmed Brassica rapa green. The plants are sun-dried for a day or two, then layered in a tub with salt under a weight, and repacked twice over about three weeks with the brine thrown away each time. A lactic fermentation makes them pleasantly sour, and Saitama's certification standard caps the salt at 8 %.
| Shakushina20 kg | Sun-dried 1–2 days before pickling[saitama-recipe] |
| Salt1,200 g | 100 g, 300 g and 600 g over three layers, and about 200 g more on top later if needed[saitama-recipe] |
| Pressing weights10 kg, then 6 kg | [saitama-recipe] |
Total time across the recorded steps: 22 days – 23 days
What changes: The harvested plants dry in the sun for a day or two
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Shakushina-zuke is a Chichibu pickle of shakushina, a white-stemmed Brassica rapa green. The plants are sun-dried for a day or two, then layered in a tub with salt under a weight, and repacked twice over about three weeks with the brine thrown away each time. A lactic fermentation makes them pleasantly sour, and Saitama's certification standard caps the salt at 8 %. Made in 5 steps over 22 days – 23 days. The longest step, second repacking and lactic souring, takes 14 days (Saitama Prefecture 2023). Salt is up to 8 % (Saitama Prefecture 1993).
| Main step | 14 daysReported[saitama-recipe] | Second repacking and lactic souring |
|---|---|---|
| Salt | up to 8 %Set[saitama-std] | Finished pickle |
Unlike nozawana-zuke, shakushina-zuke is less salty and its brine is thrown away at each repacking. Saitama certifies two kinds, a salt pickle and a soy-sauce pickle, both from greens grown in the prefecture [saitama-std].
Saitama's certification standard for shakushina pickles caps salt at 8 % and bans chemically synthesised preservatives, sweeteners, colourings and bleaches. It also tells makers to follow the Food Sanitation Act and the national pickle hygiene code of 1981 [saitama-std].
Every number is labelled with how it is known. How this atlas is made
Shakushina came from China in the early Meiji era. It led Japanese pickling-greens production until heading Chinese cabbage spread, and survives in Chichibu, where the cold winters suit it and the clay, stony soil made long radish hard to grow. In the Shōwa 30s (1955–1964) it was pickled with salt only [jawiki].
