Fukujin Zuke - Recipe

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FUKUJIN ZUKE
6 lbs. daikon radish, sliced 6 lbs. cucumber, sliced 1 lb. carrots, sliced 1/2 c. salt 1 pint soy sauce 1 1/2 lbs. brown sugar 1 lemon, juice and grated peel 3 oz. ginger root, grated Red Shiso leaves Salt and place a weight on the vegetables for overnight. Wash and soak until salt is out. Drain and squeeze the vegetables well. Mix soy sauce, brown sugar, lemon juice, peels, ginger root and Shiso leaves and bring to boil. Pour mixture over squeezed vegetables and heat. Put vegetable mixture into sterilized pint jars. Makes 8 pints.

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Fukujin Zuke

· Sep 3 · #2552

Christina says:

Great recipe, thank you for this one! What could I use instead of Shiso leaves?

· Jul 9 · #104522

Doug (Japan) says:

The red shiso leaves are pretty hard to replace as they impart the distinctive color to this pickle.

· Jul 9 · #104523

Doug (Japan) says:

of course, you could do without and make a blond pickle instead of a redhead..

· Nov 17 · #113594

Stephen (West Virginia) says:

You REALLY need the red shiso leaves. They add half of the flavor you are looking for, in this pickle mixture.

Also, I use the furikake red shiso instead of the fresh stuff (all my red shiso plants died) and it turned out just as good. You can get that stuff and most Japanese stores too.

I also add lotus root and pre-pickles eggplant to mine.

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