Authentic Shibazuke Pickles

Shibazuke are Japanese semi-salty and tangy purple pickles. This traditional tsukemono (pickled dish) originated in Kyoto and is a staple of the city’s cuisine. It’s typically made with cucumbers, eggplant, and red shiso leaves then left to ferment giving it a vibrant color and a refreshing vinegary taste. It’s a great side dish to rice, grilled dishes, and bento meals.

What is Shibazuke?

Shibazuke (柴漬け, pronounced shee-bah-zoo-keh) is a type of Japanese pickled vegetable and a specialty of Kyoto cuisine. It is one of the three main types of Japanese pickles from Kyoto along with Suguki (radish pickle – すぐき) and Senmaizuke (thinly sliced turnip pickle – 千枚漬け). It’s made from a mixture of chopped cucumbers and eggplant fermented with red perilla leaves (shiso). This bright purple pickle is typically made in summer when the vegetables and red shiso are abundant. It has a bold tangy flavor developed through the lactic acid fermentation, which sets it apart from more mild pickles like takuan (yellow pickled daikon) or asazuke (lightly pickled vegetables).

Ingredients Needed for Shibazuke

Shibazuke is made with just a few simple ingredients:

Cucumber

Japanese cucumber (kyūri) is a key ingredient in shibazuke. It has a crisp texture and mild, refreshing flavor. Unlike Western cucumbers, Japanese cucumbers are slender, have thin, tender skin, and have fewer seeds, so they’re ideal for pickling. They easily absorb the salty tangy brine in shibazuke and add a crunchy contrast to the softer eggplant.  

Eggplant

Eggplant (nasu) is a traditional and essential ingredient in shibazuke. It becomes a soft and tender texture after pickling and soaks up the pickle flavor. Japanese eggplants are typically used because they’re slender, with thin skin and a delicate bitterness that mellows during fermentation.

Salt

salt is crucial in making shibazuke because these pickles are made salt pickling. It also works as a preservative and enhances the flavour. Typically 3% of the total weight of the main ingredients (e.g. eggplant and cucumber) is used. This amount is enough to draw out moisture from the vegetables, create the brine needed for fermentation, and stops unwanted bacteria while still allowing beneficial microbes to develop. The salt also helps maintain the crisp texture of the vegetables and balances the sour, tangy flavor. It’s important to use the right ratio because too little salt can cause spoilage but too much can overpower the taste.

Red shiso (perilla) leaves

Red shiso (‘aka-jiso’ in Japanese) is the key ingredient to creating the signature purple color of the pickles and for adding flavor. This variety of shiso is abundant in summer and is largely produced in the Ohara region of Kyoto because of its optimum climate. For this recipe we need ‘momishiso’ (揉み紫蘇), which are red shiso leaves that have been salted and gently massaged to release their natural juices and vivid colour. This process removes the bitterness and brings out the deep red-purple pigment needed for making things like umeboshi (pickled plums) or shibazuke. You can purchase ready made momishiso in season in Japan but this, and even fresh red shiso, can be hard to find outside of Japan. If you can’t access this, dried red shiso flakes (yukari) are a convenient alternative. They just need to be rehydrated in water before use and also, a small amount of umezu or beet juice can provide color, but the flavor won’t be quite the same.

Optional ingredients

Myoga (Japanese ginger) or fresh ginger can also be added to enhance the flavor and acidity of the pickles.

To make authentic shibazuke at home, you’ll need just a few basic tools:

• A pickling container or clean glass jar – essential for storing and fermenting the vegetables. 
• A pickle press or a set of weights – to properly press the ingredeints and draw out moisture. A small plate with a clean stone or jar filled with water works well if you don’t have a traditional press.
• A sharp knife and cutting board – needed for slicing the vegetables so they pickle evenly. 
• A Ziplock bag – needed for salting and combining the ingredients before transferring them to your jar.

Step by Step Instructions for Shibazuke

1. Slice and Salt the Vegetables

Wash and dry your vegetables. Cut the cucumbers and eggplant into bite-sized pieces making sure to keep the sizes uniform for even pickling. Place the sliced vegetables into a clean and large ziplock bag. Weigh it then sprinkle 3% salt of the amount. Toss well and remove as much air as you can and zip the bag. Place 1.5 times of weight on it and leave it in room temperature for about 3-4 days.

2. Prepare the Shiso

If using fresh red shiso leaves, rinse and pat them dry. Rub the leaves with salt until they release a deep purple color, then squeeze out the excess liquid. Repeat this process twice. Place it in clean jar and add a little bit of vinegar. The vinegar will turn into a pretty red colour. If using dried red shiso flakes (yukari), soak in a little water for a few minutes, then drain and squeeze gently. This step gives the shibazuke its iconic color and distinctive aroma.

3. Combine and Press

In another clean zip lock bag, place the salted vegetables (all the liquid discarded and excess moisture squeezed out) and momishiso (prepared shiso leaves). Remove as much air as you can and ziplock the bag. Place the weight on top of the bag again and  refrigerate overnight.

4. Pickling Time and Storage

Shibazuke should be stored in an airtight container in the refrigerator, where it will keep for about 2 to 3 weeks. For longer storage, make sure the pickles are fully submerged in their brine to prevent spoilage. The flavor continues to develop over time, but for the best taste and texture, consume within a month.

How to Serve Shibazuke

Shibazuke is typically served as a side dish or garnish alongside steamed rice, onigiri (rice balls), or in bento boxes. Its vibrant purple color and tangy, salty taste also make it a refreshing palate cleanser for rich or greasy foods like grilled fish, Japanese fried chicken (chicken katsu) or tempura. You can also enjoy it as-is, finely chopped and sprinkled over tofu or rice, or mixed into ochazuke (tea over rice) for an added punch of flavor.

Shibazuke Variations and Creative Twists

Shibazuke can be adapted by using different vegetables like daikon or green beans in place of or alongside eggplant. Adding ginger, yuzu peel, or chili pepper brings extra layers of flavor. You can also try mixing chopped shibazuke into cream cheese for a savory spread, or use it as a colorful topping for sushi rolls and rice bowls.

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