JAPANESE FERMENTED PICKLES IN RICE BRAN | NUKAZUKE 糠漬け

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Recipe
1 kg rice bran (amzn.to/3XpTDH0)
1l water
100 grams salt
(vegetable scraps, kombu, dried peppers)
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#NUKAZUKE #fermentation #RECIPE

[@fishandgarden4514]

My nuka bed just turned seven this month. These pickles are totally worth making, and the bed ages like a fine wine. It is worth staying on top of the stiring and keeping it alive as long as you can.

[@chefe2152]

That's amazing ,because I mill my own flour and sometimes I sift it to have more white flour, the leftover is wheat and spelt bran that I was throwing out,now ill be pickling with it,thank you

[@TheShurikenZone]

Awesome video. I just got a bit of my friend's two or three year old nukadoko, and am in the process of slowly increasing the volume. The interesting part is that the specifics of the flavor have changed a bit, since I've been caring for it; everyone's hands have a different bacterial signature, so this is expected. It's a fascinating and tasty thing.

[@Asdfgh681]

This video is very informative as I’m starting on my nukazuke for the first time 😊 thank you!

[@martinevanhaperen4745]

I think rubbing the veggies with salt is to replace the salt that you lose when you take the previous batch of veggies out, so the bed maintains a good amount of salt over time. Not that important in the beginning, but if you want keep the bed for longer, you need to top up the salt. I've done a wheat bran bed for a month or two, but after a while the flavor got a bit too funky for my taste. Might try again with oat bran sometime! It was nice to have fresh pickles every day.

[@onexpressocafe1821]

I've seen people washing the veg n fruit in salt to make beverages n marmalades Asian recipes to clean the bacteria before fermenting n canning. Oh yeah and the liquid

[@fishandgarden4514]

I have a bed that is seven years old. I made it out of wheat bran. I don't know about the funky taste. I do know the bed gets stronger with time. It takes a lot less time to make pickles with an older bed, put them in tonight they are ready tomorrow morning. You could try keeping it in the fridge. If you refriderate it you only have to rember to stir it once a week.

[@lisanncornelis4663]

@@fishandgarden4514does the Nuka have to be covered?

[@kdixuebw7884bfb]

Yes, but lactic acid likes to breathe so some oxygen is ideal (hence the turning) ​@@lisanncornelis4663

[@lindarichmond1197]

Thank you for the step-by-step of the process. Gives me courage to try it. I love Japanese pickles. Happy New Year!

[@Shane-zl9ry]

I was fermenting for a while. It tastes better if someone else makes it. I don’t trust my own work. 😆

[@EastMeetsKitchen]

☺️always

[@Sari-bh2me]

❤are you eating the bran after using???❤

[@kdixuebw7884bfb]

One thing i thibk is particularly important to use is organic ingredients and filtered water (the better the water, the better the nukadoko). Pesticides and herbicides and chemicals in water supply will prevent the lactic acid bacteria from growing.

[@newlineric]

Hi I started a bed and it's progressing nicely. My test cucumbers were first salty but now starting to be salty and sour. My question is do the vegetables always retain some of the yeasty earthy taste of the bran bed? The latest cucumber had a bit of sour like a deli pickle but also flavor from the bran I guess. Not sure I like the flavor.. Thanks

[@5ithofnov159]

So nukazuke is a lacto fermentation? If so could you vacum seal it and have it ferment Ina anaerobic environment and won't have to turn and worry about bad bacteria growing?

[@djWOOF]

have you tried? curious to know