Homemade Fukujinzuke (Japanese Pickles for Curry) 福神漬け

PREP TIME: 15 minutes
COOK TIME: 5 minutes
SALTING + MARINATING TIME: 12 hours 20 minutes
TOTAL TIME: 12 hours 40 minutes

2 inches daikon radish ( 9.5 oz, 270 g)

2 Japanese or Persian cucumbers ( 7.8 oz, 220 g)

1 lotus root (renkon) (boiled; 3.5 oz, 100 g)

1 Japanese eggplant ( 4.6 oz, 130 g)

1 knob young ginger ( 1 inch, 2.5 cm; young ginger has a mild flavor; use less for regular ginger)

5 shiso leaves (perilla/ooba)

Diamond Crystal kosher salt (weigh your prepared vegetables to calculate the amount to use; you‘ll need 3% of the total vegetable weight; I used 20 g or roughly 2 Tbsp)

subheading: For the Pickling Solution:

½ cup soy sauce

½ cup mirin

6 Tbsp rice vinegar (unseasoned) (rice vinegar is milder than other kinds of vinegar; if you substitute another type, please adjust the amount)

½ cup water

1 piece kombu (2 x 2 inches, 5 x 5 cm per piece)

6 Tbsp sugar

½ Tbsp toasted white sesame seeds

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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