Japanese ‘Nukazuke’ (fermented vegetables)
Japanese ‘Nukazuke’ (fermented vegetables)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, japanese ‘nukazuke’ (fermented vegetables). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese ‘Nukazuke’ (fermented vegetables) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Japanese ‘Nukazuke’ (fermented vegetables) is something that I’ve loved my whole life. They’re nice and they look fantastic.

Nukazuke, or bran-fermented vegetables Bran fermented pickles are crisp, sweet and sour, and can be flavoured with all sorts. Persimmon skins turn white vegetables a subtle yellow, egg shells help. Nukazuke are pickled vegetables, specially made by being buried in a bed of nukadoko, a fermented rice bran paste. They are cured in the nukadoko bed for anywhere from two weeks to several months.

To begin with this recipe, we must prepare a few ingredients. You can have japanese ‘nukazuke’ (fermented vegetables) using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Japanese ‘Nukazuke’ (fermented vegetables):
  1. Take 700 g Roasted rice bran (I bought this at supermarket. This is already salted, 20-25% salt)
  2. Prepare 700-900 ml water
  3. Take dried kelp, chili, dried roasted fish,
  4. Get dried Shiitake mushroom
  5. Get Leftover vegetables and fruit

The pickling method involves soaking the desired vegetables in a fermented rice bran mixture. The resulting pickles are not only delicious, but also rich in probiotics, which make for a happy digestive system. Nukazuke, or Japanese rice bran pickles, are a sour fermented pickle ripe with opportunity for a quarantine kitchen experiment. Of all the different mediums for pickle-making, nukazuke, made by fermenting vegetables in a bran bed called a nukadoko, is a clear favourite.

Instructions to make Japanese ‘Nukazuke’ (fermented vegetables):
  1. This is the roasted salted rice bran I bought at the supermarket.
  2. Pour water several times and mix with hand until the rice bran mixture softened like Miso. Put some dried kelp, mushroom, fish and chili.
  3. Put some leftover vegetables and cover.
  4. The next day, take out the vegetables and mix with hand. Put some leftover vegetables again.
  5. The next day take vegetables out, and if the water comes up on surface please soak it up with sponge or cotton cloth. The rice bran mixture (Nukadoko) is ready. Keep mixing every day by hand and I keep this in refrigerator. Let’s make fermented cucumber.
  6. After overnight take cucumber out. Add salt and new kelp and shiitake. Mix with hand well.
  7. Make daily fermented vegetables. Enjoy🇯🇵
  8. Dried persimmon skin and dried Japanese Yuzu lemon. I put theses in Nukazuke, this is my grand mother way of making tasty Nukazuke.

Nukazuke, or Japanese rice bran pickles, are a sour fermented pickle ripe with opportunity for a quarantine kitchen experiment. Of all the different mediums for pickle-making, nukazuke, made by fermenting vegetables in a bran bed called a nukadoko, is a clear favourite. The pickle, which is made without vinegar, is distinctively crunchy, salty and sour, with wonderful earthy, umami undertones. Similar to a sourdough starter, nukadoko - a rice bran paste - is a living organism that requires daily nurturing. Quilt your test vegetables in the nukadoko, tap the surface even and let it ferment for two days.

So that is going to wrap it up for this exceptional food japanese ‘nukazuke’ (fermented vegetables) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!