Tsukemono-Nukazuke rice bran pickle 糠漬け
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
10 d
-
Total Time
10 d 10 mins
-
Servings
1
-
Calories
82 kcal
-
Course
Condiments
-
Cuisine
Japanese
Tsukemono-Nukazuke rice bran pickle 糠漬け
Report
Tsukemono the Japanese pickle in rice bran called Nukazuke recipe
Share:
Ingredients
- 800 ml water
- 800 g rice bran roasted
- 80 g salt
- 250 g rice bran matured mixture, optional
- 2 inch Kelp (5cm)
- 1 dried chili
- 6-8 Cabbage leaves outer, for maturing the rice bran bed
Instructions
- 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
Notes
- *1 If you can not access packaged matured rice bran, you can omit this ingredient. You can use more roasted rice bran instead.
- *2 Repeat this process with vegetable scraps such as outer cabbage leaves for 3- 4 times. Lactic acid on the vegetable scraps will ferment and mature the rice bran. It takes about 10 days to 2 weeks.
- *3 Different vegetables require different preparation and pickling time. Please see the post above
- *4 Nutrition fact is for the rice bran bed only. Vegetables pickled are not included.
- *5 if the room temperature is above 77°F(25°c) leave it in fridge.
Nutrition Information
Show Details
Calories
82kcal
(4%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
31061mg
(1294%)
Potassium
103mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
2.9mg
(3%)
Calcium
91mg
(9%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 31061mg | 1294% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
Other Recipes
You'll Also Love
