Easy Nukazuke Recipe Using Ready-Made Rice Bran Bed
Nukazuke, a traditional Japanese rice bran pickle, is a delicious addition to any meal. With our easy recipe using ready-made rice bran bed, you can enjoy the benefits of this fermented food in no time!
Equipment
Ingredients
Instructions
- Prepare Vegetables: Peel daikon and carrot, and cut them lengthwise in half or into quarters to fit comfortably in the container. Cut off the end of the cucumber.
- Prepare Nukadoko: Transfer the ready-made nukadoko into an airtight container, add water, and blend thoroughly to create the nukadoko mixture (following the package instructions).
- Pickle: Bury the vegetables in the nukadoko and flatten the surface. Close the container and refrigerate for half day for cucumber and a full day for daikon and carrot.
- Serve: Take out the nukazuke, rinse the bran off, and slice them.
Notes
- Storage: After slicing the nukazuke, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to three days.
- Nutrition is calculated based on three slices of cucumber (20g).
- It may not have been fully fermented when using ready-made nukadoko for the first time. As a result, when pickling vegetables with it, the nukazuke may have a strong salty taste. However, the salt concentration will become moderate after pickling the vegetables 2 to 4 times.
- Be sure to rinse off the rice bran before cutting the nukazuke, as the nukadoko contains a large amount of salt that can overpower the delicious taste of the pickle if not washed off.
- When pickling vegetables with a high moisture content, the nukadoko becomes damp. However, you can remove the excess water with a paper towel or a water remover (see the "Nukazuke Container"). Then, add more fresh rice bran and salt to continue using it.
Video
Nutrition
Serving: 1servingCalories: 6kcal
This nutritional information is estimated and provided for general reference only.