Fukujinzuke

By mona

Ingredients

• 5 cups chopped cucumber
• 5 cups chopped daikon
• 1 cup chopped carrot
• 1 cup chopped ginger
• 1/4 cup salt
• 3 cups sugar
• 3 cups shoyu

Preparation

Step 1

Salt chopped veggies and let sit overnight.

Drain and wash veggies in warm water, squeezing out excess.

Boil sugar and shoyu, then cool.

Mix veggies with sauce mixture. Weight veggies.

The next day, drain veggies and squeeze out moisture. Boil sauce and let cool. Put veggies back in sauce.

Repeat for six days.

On the seventh day, put fukunjinzuke in jars or ziploc bags.

May be frozen.