Variety to Preparing Extraordinary Japanese ‘Nukazuke’ (fermented vegetables)
Hoping to eat Japanese ‘Nukazuke’ (fermented vegetables) a best restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with useful procedures on cooking a Japanese ‘Nukazuke’ (fermented vegetables) like a famous chef made.
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To prepare an extraordinary Japanese ‘Nukazuke’ (fermented vegetables), below are the ingridients needed:
- Prepare 700 g of Roasted rice bran (I bought this at supermarket. This is already salted, 20-25% salt).
- Provide 700-900 ml of water.
- Prepare of dried kelp, chili, dried roasted fish,.
- Take of dried Shiitake mushroom.
- Provide of Leftover vegetables and fruit.
After preparing the ingridients, now you are good to make your tasty Japanese ‘Nukazuke’ (fermented vegetables) by following the procedures below:
- This is the roasted salted rice bran I bought at the supermarket..
- Pour water several times and mix with hand until the rice bran mixture softened like Miso. Put some dried kelp, mushroom, fish and chili..
- Put some leftover vegetables and cover..
- The next day, take out the vegetables and mix with hand. Put some leftover vegetables again..
- 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..
- After overnight take cucumber out. Add salt and new kelp and shiitake. Mix with hand well..
- Make daily fermented vegetables. Enjoy🇯🇵.
- Dried persimmon skin and dried Japanese Yuzu lemon. I put theses in Nukazuke, this is my grand mother way of making tasty Nukazuke..
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. After two days take out your test vegetables and turn the nuka. Repeat this every day from now on and change your test vegetables every week.
Recipe : Japanese ‘Nukazuke’ (fermented vegetables)
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