Posted on Oct 10, 2014 in Hiroko's Blog

I pickle and enjoy bounty summer vegetables in rice bran base during summer. But, I never pickled fish in the same base. By the way, here is a link to my nuka-zuke, pickling vegetables in rice bran base at zesterdaily.com: https://zesterdaily.com/cooking/nuka-zuke-pickles/. The below is a quote from this article. ” What is common in these traditional fermented pickled vegetables is that they are the product of lactic acid fermentation and are wonderfully probiotic...

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