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Tsukemono-Nukazuke rice bran pickle 糠漬け

Tsukemono the Japanese pickle in rice bran called Nukazuke recipe

Prep Time
10 mins
Additional Time
10 d
Total Time
10 d 10 mins
Servings: 1
Calories: 82 kcal
Course: Condiments
Cuisine: Japanese

Ingredients

  • 800 ml water
  • 800 g Roasted Rice Bran
  • 80 g salt
  • 250 g matured rice bran mixture Optional *1
  • 2 inch Kelp (5cm)
  • 1 dried chili
  • 6-8 outer leaves cabbage for maturing the rice bran bed

Instructions

    Cup of Yum
  1. Boil the water in order to remove chlorine and set aside to cool down.
  2. Place the roasted rice bran into the container that is used for pickle
  3. Add salt to the roasted rice bran and mix them well
  4. Pour the cooled down water into the container and mix them well with hands
  5. Press the konbu kelp, chili and garlic in and bury completely in the rice bran bed.
  6. Make the top surface flat with your hands, wipe the container to clean (avoiding other bacteria growth) and place a lid on.
  7. Refrigerate to rest overnight.
  8. 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.
  9. Wipe the inside of the container with wet cloths to clean.
  10. Place the lid and leave it overnight at room temperature. *5
  11. Next day, remove the cabbage leaves out of the rice bran bed, and stir the rice bran bed well.
  12. Add another cabbage leaf, cover with the rice bran, flatten the top surface and wipe off to clean the container with wet cloths.
  13. Repeat the above process 3-4 times in order to mature the rice bran pickling bed. *2
  14. After you repeat the above process 3-4 times, the rice bran bed is ready to pickle.
  15. 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

Calories 82kcal (4%) Carbohydrates 6g (2%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 31061mg (1294%) Potassium 103mg (3%) 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

% 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.