Here is the link to my latest Zester Daily article about nukazuke pickling. https://zesterdaily.com/cooking/nuka-zuke-pickles/ Nukazuke, an old pickling method based on fermented rice bran, is a product of lactic acid fermentation and iswonderfullyprobiotic because of the bacteria involved in the pickling process. Enjoy the article and the making of nukazuke at home during this summer!...
Read MoreImportant Tip of Pickling Nukamiso
When you pickle little guys like shown in the photo you have to remember how many of each you buried in the nukamiso. When you dig them out, make sure that you retrieve all. Anyone left in the mukamiso acquires too strong flavor and becomes too salty to eat. These are three hours pickled young carrot, zucchini, red radish and Japanese turnip. Simply...
Read MoreNukamiso is Back Forever
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...
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