Welcome to Itadakimasu Recipe, a Japanese cooking channel! Today, I'll show you the traditional Japanese pickles for making nukazuke pickled vegetables! Welcome to the strange world of Japanese fermentation! Please share it if you make it!
Nukadoko is a fermented paste made from salted rice bran that is used to pickle vegetables. It contains malted rice, salted rice malt, and amazake (a sweet sake made from fermented rice). Nukazuke is a type of Japanese traditional pickle made by pickling vegetables in nukadoko.
It takes 1 week to 10 days for nukadoko to ferment and become ready for use. During the fermentation process, I add vegetable scraps to the nukadoko.
Once the vegetables are rubbed with salt and pickled in the nukadoko, nukazuke is ready to eat. Nukadoko can be reused multiple times, but it requires care. Every 2-3 days, it should be turned over to let air in and to remove excess water from the vegetables.
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[Ingredients]
800g raw rice bran
50g salt
50g salted rice malt
50g amazake
80g malted rice + 100ml hot water 60℃
10g shavings of dried bonito
600ml water
10g konbu (kelp)
2pieces red chilli peppers
110g scraps of vegetables
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composer : Masami Tomoshige
作曲者 : トモシゲマサミ
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