{"product_id":"how-to-pickle-nukazuke","title":"How to Pickle Nukazuke","description":"\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eNukazuke are vegetables pickled in \u003c\/span\u003e\u003cem\u003enukadoko\u003c\/em\u003e\u003cspan\u003e, a living fermentation bed made from rice bran, salt, and water. \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuring the warm summer months, naturally occurring lactic acid bacteria and yeast transform fresh vegetables into crisp, flavorful pickles with a gentle acidity and rich umami. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnce your nukadoko has matured, you can enjoy a wide variety of seasonal vegetables in just a few hours. As you continue to care for your nukadoko, its microbial community matures, developing deeper flavor and character over time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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\/span\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 dir=\"ltr\"\u003e\u003cspan\u003eNukadoko pickling bed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eFresh summer vegetables, such as:\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCarrot — peel; if thick, cut in half\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDaikon radish — peel or leave peel on; cut into halves or quarters\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eYellow beet — peel and cut in half\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eTomato, zucchini, cucumber — pickle as they are\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eChoose the vegetables you’d like to pickle. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eRub them with 2–3% salt (by weight) to draw moisture to the surface and lightly abrade the skin. This step helps the nukadoko microbes access the vegetable surface more efficiently. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAfter salting, bury the vegetables with salt completely under the nukadoko bed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003ePickling time varies depending on the vegetable, its size, and the temperature of your nukadoko.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-a341a833-7fff-b224-3dca-daf0220d7a41\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53423778890022,"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-how-to-make-japanese-nukazuke-pickled-vegetables-_3.jpg?v=1782764721","url":"https:\/\/hirokoskitchen.com\/products\/how-to-pickle-nukazuke","provider":"Hiroko Shimbo","version":"1.0","type":"link"}