Nukadoko 2.0 - Rice Bran Pickling Bed Refresh
Last winter I made my first nukadoko, the pickling bed for nukazuke. It made a lot of amazing tsukemono but when summer came I didn’t mix it enough and it developed a bit of mold on the surface. I let it sit in the refrigerator all summer full of cucumbers. While the cucumbers might have been especially tasty and sour, I threw them out, with all but a handful of nukadoko from the very bottom of the pickling pot. Yesterday, I made up a fresh batch of nukadoko and used a bit of the old as starter.
In the photo above there is un-roasted nuka in the plastic bag and roasted nuka and salt in the pots. Basically you need 400g of salt, 2k of nuka and 2 liters of water to get started.
Our KyotoFoodie article on How to Make Nukazuke: Nukadoko Pickling Bed has everything you need to know to make your own Japanese nukazuke pickles.
10 months ago