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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, japanese ‘nukazuke’ (fermented vegetables). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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 is a type of pickle that has been made for hundreds of years in Japan. The pickling method involves soaking the desired vegetables in a fermented rice bran mixture.

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

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

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

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. 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.

Steps 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 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. The nukadoko bed, which resembles damp sand, is started simply with rice bran paste and salt water, while some may also contain kombu, ginger or miso. 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’s going to wrap it up with this exceptional food japanese ‘nukazuke’ (fermented vegetables) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!