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

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, japanese ‘nukazuke’ (fermented vegetables). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

Preserved foodstuffs are an important part of Japanese diet. They are often eaten at the end of a meal and are said to aid in digestion. For the past six years, I've made an annual pilgrimage to Japan and, over that time, I've developed a special love of tsukemono, or Japanese pickles.

To begin with this particular recipe, we must prepare a few components. You can have japanese ‘nukazuke’ (fermented vegetables) using 5 ingredients and 7 steps. Here is how you cook it.

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. Make ready 700-900 ml water
  3. Take dried kelp, chili, dried roasted fish,
  4. Take dried Shiitake mushroom
  5. Take Leftover vegetables and fruit

Nukazuke vegetables are often served as a side dish with meals as a condiment or palate cleanser between courses. To make your own simple, Japanese-inspired, nutritious dinner that. Nuka (糠) is the Japanese word for 'rice bran,' and zuku (漬く) means 'to pickle.' Nukazuke is made by submerging vegetables in a bed of fermented rice bran (called nukadoko 糠床）and letting them sit for anywhere from half a day to a week. Nukazuke is vegetable pickles fermented in rice bran. "Nuka" is a product obtained by milling rice consisting of the seed coat, a fraction of the grain removed in milling, the germ, and broken grains.

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🇯🇵

To make Nukazuke, lactic acid bacteria in Nuka and vegetables need to be fermented. Nukazuke is quick and easy to make once you have a pickling pot full of fermenting 'nukadoko' pickling bed. Just add some seasonal vegetables to It doesn't taste particularly 'Japanese' or exotic, its just fresh, pungent veggies. How to Make Nukadoko (Pickling Bed). Nukazuke, or Japanese rice bran pickles, are a sour fermented pickle ripe with opportunity for a quarantine kitchen experiment.

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