Furuzuke is not limited by ingredients or pickling medium and is classfiied by how long the pickling process is which is usually from a few days to months, compared to the much shorter Asazuke.
Fukujinzuke, commonly eaten with Japanese curry, is usually made of finely chopped daikon, eggplant, lotus root, and cucumber pickled in a soy sauce base.
Shibazuke is bright purple made of cucumber, eggplant, and aka shiso (red perilla leaves) pickled in umezu (Japanese plum vinegar).
Kyurizuke as the name implies is cucumber pickled in a soy sauce and vinegar base.
Rakkyo is made of Japanese Shallot (or some people call it Chinese scallion bulbs) pickled in rice vinegar. It's refreshing taste and crunchy texture goes great with Japanese curry.
Furuzuke is not just limited to the above.
****Niitakaya has these tsukemono in 2kg (4.4lbs) bags, 1kg (2.2) bags, 500g (1.1lbs) bags, 4oz bags, 14oz and 9oz bottles, 8 oz cups, and many other sizes.