‘Fukujinzuke’ is a very popular condiment in Japan. Curries are often served with these crunchy pickles. The name of the pickles originates from the tale of ‘Seven Lucky Gods’ as some varieties of ‘Fukujinzuke’ are made with seven different vegetables.
It is easy to make at home. Renkon (Lotus Root) might be impossible to find for you. You can use Carrot instead. Shop-bought ones are often red coloured, which I don’t like. If you want to make it red, don’t add food colouring. Add some slices or juice of Beetroot.
1 cup Daikon slices
1 cup Eggplant slices
1 cup Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
1 teaspoons Salt
1 small piece Ginger *finely chopped
2 tablespoons Soy Sauce
2 tablespoons Sugar
1/2 tablespoon Rice Vinegar
- Keep skin of Daikon for crunchy texture, but Eggplant skin needs to be removed, otherwise you will have yucky coloured pickles. Cut lengthways into 2-3cm in diameter sticks, then cut them into 4-5mm thin slices.
- Place Daikon and Eggplant slices in a bowl, add Salt, mix well, then set aside for 1 hour OR overnight in the fridge if possible. Plenty of water should come out. Drain well and squeeze to remove excess salty water.
- Combine all the marinade ingredients in a small bowl. Heat in the microwave so that Sugar will dissolve well.
- Lotus Root needs to be blanched. Remove skin, clean, cut lengthways into 2-3cm in diameter sticks, then cut into 4-5mm thin slices. Blanch in boiling salted water with 1-2 teaspoons Rice Vinegar for 2-3 minutes, then drain well.
*If you use Carrot instead, do not cook it.
- Place all vegetables, finely chopped Ginger and Kombu in a right size jar or container. I have found a ziplock bag is the easiest option.
- Remove the air, so that the vegetable pieces can stay in this minimal amount of marinade. Marinate in fridge for 1-2 days before you enjoy. *Note: Make more marinade if required.
- How to make it RED like store-bought ‘Fukujinduke’: Add some slices or juice of Beetroot.