{"product_id":"how-to-make-nukadoko","title":"How to Make Nukadoko","description":"\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eNukadoko is a \u003cem\u003efermented rice bran bed\u003c\/em\u003e that transforms fresh vegetables into \u003cem\u003eflavorful, nutrient-rich pickles\u003c\/em\u003e through the natural activity of \u003cem\u003elactic acid bacteria\u003c\/em\u003e and \u003cem\u003eyeast\u003c\/em\u003e.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo make your own, you’ll need a \u003c\/span\u003e\u003cspan\u003e1-gallon container\u003c\/span\u003e\u003cspan\u003e—plastic, glass, or enamelware—with a well-fitting lid for your nukadoko bed. A plate also works beautifully; that’s what I use in my own pickling crock.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/hirokoskitchen.com\/blogs\/all\/the-summer-world-of-japanese-tsukemono\"\u003eRead the story, history, and science of Japanese nukazuke on the blog →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e4¼ cups (1,000 g) water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e4.58 ounces (130 g) sea salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003e2.2 pounds (1,000 g) \u003c\/span\u003e\u003cspan\u003enuka\u003c\/span\u003e\u003cspan\u003e, rice bran\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e1 piece kombu, about 4 x 4 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003e2 whole \u003c\/span\u003e\u003cspan\u003eakatogarashi\u003c\/span\u003e\u003cspan\u003e (Japanese dried red chile peppers), tops removed and seeds shaken out\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e4 outer leaves of cabbage\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePrepare the Salt Brine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDissolving the salt in hot water ensures even distribution throughout the bed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCombine the salt and water in a medium pot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBring to a boil, stirring until the salt fully dissolves.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTurn off the heat and let the brine cool completely before using it.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSet Up the Pickling Container\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA clean, dry container prevents unwanted microbial competition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSanitize, rinse, and thoroughly dry your 1-gallon container.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the rice bran.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePour in the cooled brine gradually, mixing with your hands until the texture resembles \u003c\/span\u003e\u003cspan\u003edamp sand\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the chile peppers and kombu, mixing them evenly into the bed.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBegin the Starter Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCabbage leaves introduce beneficial microbes and help stabilize the bed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAdd the cabbage leaves and bury them completely.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePress the surface to release trapped air.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCover with a lid (or plate) and store in a cool location.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDevelop the Fermentation Bed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDaily refreshment builds a stable community of lactic acid bacteria and yeast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAfter 2 days, remove and discard the cabbage—they will be too salty to eat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eToss and turn the rice bran mixture from bottom to top.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd fresh cabbage leaves and bury them again.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eRepeat this process \u003c\/span\u003e\u003cspan\u003edaily for 10 days\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBy the end, the bed will smell pleasantly of lactic acid and yeast—your nukadoko is ready for pickling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eCaring for Your Nukadoko\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eStir Daily\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOxygenation prevents anaerobic spoilage and maintains microbial balance. Mix the nukadoko from the bottom up once a day with your clean hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMaintain Proper Temperature\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTemperature control keeps lactic acid bacteria active and stable. Ideal range: \u003c\/span\u003e\u003cspan\u003e68–77°F (20–25°C)\u003c\/span\u003e\u003cspan\u003e. If your kitchen runs warmer, refrigerate the container to slow fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAdjust Moisture and Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVegetables release water into the bed, so periodic rebalancing is essential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003eAdd additional rice bran as needed to maintain a \u003c\/span\u003e\u003cspan\u003esoft, sandy texture\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003eAdd salt at \u003c\/span\u003e\u003cspan\u003e13% of the weight of the added rice bran\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eMix thoroughly to distribute the salt evenly.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53423714894118,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-japanese-chef-how-to-make-nukadoko-1-Nukadoko-ingredients.jpg?v=1782762376","url":"https:\/\/hirokoskitchen.com\/products\/how-to-make-nukadoko","provider":"Hiroko Shimbo","version":"1.0","type":"link"}