Shotgun Metagenomic Sequencing of the Sunki Microbiota, a Traditional Japanese Salt-Free Pickle
Sunki is a traditional Japanese salt-free fermented vegetable made from the leaves and stems of red turnips. This project contains shotgun metagenomic sequencing data of Sunki pickling juice collected between 2023 and 2025 in Kiso Town, Nagano Prefecture, Japan. The objective of this study is to elucidate the microbial ecological balance and systemic metabolic pathways that promote organic acid accumulation, specifically lactic, acetic, and succinic acids, during salt-free fermentation.