pickling, soak, moisten, steep
漬 centers on submerging something in liquid to transform it: soaking, steeping, or pickling. The idea of moistening is a lighter application of the same immersion concept.
漬 combines 氵 (water) with 責, which likely contributes the sound and the idea of responsibility or accumulation, suggesting water that soaks or steeps something over time.
Water 氵 is responsible (責) for transforming vegetables into pickles. Picture a jar where water and time do the work of soaking and pickling.
For シ, imagine a sheet of seaweed soaking in a pickling brine: sheet -> シ, and the seaweed becomes moist and steeped.
to soak (in); to steep; to dip; to dunk
tsukemono (pickled vegetables)
pickling in salt; food preserved in salt
ochazuke; rice with tea poured on it
pickled (something)
chazuke; cooked rice with green tea poured on it
pickling in vinegar; vinegar pickles
last-minute cramming; overnight cramming
to pickle thoroughly; to pickle a large amount
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
sliced vegetables pickled in soy sauce
lightly pickled vegetables
chopped pickled vegetables with sweet vinegar and chili pepper
smoked daikon pickles (famous product of Akita Prefecture)
vegetables pickled in mustard
Kyoto-style chopped vegetables pickled in salt with red shiso leaves
pickled daikon (radish)
to be deeply submerged
vegetables pickled in salted rice-bran paste, esp. with lots of liquid
vegetables pickled in salted rice-bran paste, esp. with lots of liquid