I took out the Nukamiso pot, which I keep in my refrigerator during the cold winter time, out of the refrigerator. It is time to pickle bounty summer vegetables in Nukamiso and enjoy them.
Nukamiso is a fermented pickling base, which is made of rice bran, salt and water. I have just read an article titled “Some of My Best Friends are Bacteria” by Michael Pollan, and confirmed that my tradition of making Nukamiso-zuke (pickled vegetables in Nukamiso base) and eating them encourage the growth of “good bacteria” in my gut, and keep me health. Nukamiso indeed contains large numbers of probiotic bacteria.
The tradition of Nukamiso-zuke comes from my mother. She kept her pickling pot 365 days in her kitchen counter, even sweltering, humid summer time, so that we could enjoy pickled seasonal vegetables all the year through. After moving to NY City I started my Nukamiso pot but I enjoy it during warm and hot months. From now on I will follow my mother’s path and make Numamiso-zuke all the time.
The photo shows my Nukamiso-zuke with my hand; radishes before pickling; radishes completely buried under Nukamiso; pickled radishes ready to eat (after rinsing them).
