- The top became mouldy.
- Too much moisture accumulated, or you didn't mix it daily. The nukadoko must be turned over daily to aerate it.
Nukazuke
The soul of Japanese households is the 'Nukadoko' – the fermentation bed, sometimes cultivated for generations. A mixture of rice bran, salt and water, in which lactic acid bacteria live. Vegetables buried in it remain crunchy, but are permeated by a deep, 'umami' rich acidity.
Ingredients
500
g
Nukazuke paste (rice bran base)
150
g
Vegetables (cucumber, radish, carrot)
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Equipment Needed
- Sealable container
Instructions
1
✓
Clean the vegetables. Bury them completely in the paste.
Tip: The paste draws water out of the vegetable by osmosis, replaced by salt and flavour.
2
✓
Leave to stand at room temperature (or in the fridge) for 12-24 hours.
Tip: The warmer it is, the faster the fermentation.
3
✓
Remove, wash off the paste, slice and serve.
Tip: Never wash off with soap, only water!
Recipe FAQ
Ingredients
- 500 g Nukazuke paste (rice bran base)
- 150 g Vegetables (cucumber, radish, carrot)