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.
🕒 Prep Time 15 mins
Total Time 1 day 15 mins
🍽️ Servings 4 servings
🔥 Calories 20 kcal
🌍 Cuisine Japanese

Ingredients

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

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.

Ingredients

  • 500 g Nukazuke paste (rice bran base)
  • 150 g Vegetables (cucumber, radish, carrot)