Tsukemono Nukazuke Rice Bran Pickle Recipes

TSUKEMONO-NUKAZUKE RICE BRAN PICKLE

Steps:

• Boil the water in order to remove chlorine and set aside to cool down.
• Place the roasted rice bran into the container that is used for pickle
• Add salt to the roasted rice bran and mix them well
• Pour the cooled down water into the container and mix them well with hands
• Press the konbu kelp, chili and garlic in and bury completely in the rice bran bed.
• Make the top surface flat with your hands, wipe the container to clean (avoiding other bacteria growth) and place a lid on.
• Refrigerate to rest overnight.
• Next morning, take the container out of the fridge and press the cabbage leaves into the rice bran pickling bed (nukadoko) and bury them completely with rice bran.
• Wipe the inside of the container with wet cloths to clean.
• Place the lid and leave it overnight at room temperature. *5
• Next day, remove the cabbage leaves out of the rice bran bed, and stir the rice bran bed well.
• Add another cabbage leaf, cover with the rice bran, flatten the top surface and wipe off to clean the container with wet cloths.
• Repeat the above process 3-4 times in order to mature the rice bran pickling bed. *2
• After you repeat the above process 3-4 times, the rice bran bed is ready to pickle.
• Wash the vegetables that you want to pickle and prep the vegetables. *3