JAPANESE FERMENTED PICKLES IN RICE BRAN | NUKAZUKE 糠漬け
Вставка
- Опубліковано 11 лют 2023
- If you want to support the channel please visit my Patreon: / eastmeetskitchen
Buy My Book! -- Vegan Dim Sum Cookbook: www.eastmeetskitchen.com/vegan...
If you want to support the channel please visit my Patreon: / eastmeetskitchen
Socials:
Instagram: @EastMeetsKitchn
Twitter: @EastMeetsKitch
Recipe
1 kg rice bran (amzn.to/3XpTDH0)
1l water
100 grams salt
(vegetable scraps, kombu, dried peppers)
Cookware:
Portable Camping Stove:amzn.to/3yl6q4p
Salter Marblestone Pan: amzn.to/2XBYQ2w
Bamboo Steamer: amzn.to/2B76JnZ
Bamboo Steamer silicone mats: amzn.to/2XxAqX2
Stone grinder: amzn.to/3osB4nQ
(UK): amzn.to/3mgZGgy
White Cast Iron Set: US: amzn.to/34o3QZM
Carbon Steel De Buyer Pan: amzn.to/3f40CiL
UK: amzn.to/2XRPyy0
Clay Pot: Chinese amzn.to/2OtKgIy
Steamer: s.click.aliexpress.com/e/soCxj...
White Marble Pan Set: amzn.to/2ALvvXq
Induction Stove: amzn.to/2PGzpYQ
Circular Induction Stove: uk.banggood.com/custlink/3K3E....
Camera Equipment:
Main Camera -Canon 80D: amzn.to/2qqrT7P
Vlogging Camera - Canon M50 (Vlogging Camera): amzn.to/2DE6nUi
Vlogging Camera - DJI Osmo Pocket: amzn.to/2DFUZaK
Vlogging Phone - Pixel 2: amzn.to/2HsLJY1
Lights - Godox SL-60: amzn.to/2IFAxZJ
Fovitec Bi-Color LED lights: amzn.to/2EERvTb
Diva Supernova Ring Light: amzn.to/2kFhvrt
Nymano, Suuna - Moving on chll.to/b495abeb
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
#NUKAZUKE #fermentation #RECIPE - Навчання та стиль
My nuka bed just turned seven this month. These pickles are totally worth making, and the bed ages like a fine wine. It is worth staying on top of the stiring and keeping it alive as long as you can.
That's amazing ,because I mill my own flour and sometimes I sift it to have more white flour, the leftover is wheat and spelt bran that I was throwing out,now ill be pickling with it,thank you
This video is very informative as I’m starting on my nukazuke for the first time 😊 thank you!
I was fermenting for a while. It tastes better if someone else makes it. I don’t trust my own work. 😆
☺️always
Thank you for the step-by-step of the process. Gives me courage to try it. I love Japanese pickles. Happy New Year!
Awesome video. I just got a bit of my friend's two or three year old nukadoko, and am in the process of slowly increasing the volume. The interesting part is that the specifics of the flavor have changed a bit, since I've been caring for it; everyone's hands have a different bacterial signature, so this is expected. It's a fascinating and tasty thing.
I think rubbing the veggies with salt is to replace the salt that you lose when you take the previous batch of veggies out, so the bed maintains a good amount of salt over time. Not that important in the beginning, but if you want keep the bed for longer, you need to top up the salt.
I've done a wheat bran bed for a month or two, but after a while the flavor got a bit too funky for my taste. Might try again with oat bran sometime! It was nice to have fresh pickles every day.
I've seen people washing the veg n fruit in salt to make beverages n marmalades Asian recipes to clean the bacteria before fermenting n canning. Oh yeah and the liquid
I have a bed that is seven years old. I made it out of wheat bran. I don't know about the funky taste. I do know the bed gets stronger with time. It takes a lot less time to make pickles with an older bed, put them in tonight they are ready tomorrow morning. You could try keeping it in the fridge. If you refriderate it you only have to rember to stir it once a week.
@@fishandgarden4514does the Nuka have to be covered?
Yes, but lactic acid likes to breathe so some oxygen is ideal (hence the turning) @@lisanncornelis4663
One thing i thibk is particularly important to use is organic ingredients and filtered water (the better the water, the better the nukadoko). Pesticides and herbicides and chemicals in water supply will prevent the lactic acid bacteria from growing.
Hi I started a bed and it's progressing nicely. My test cucumbers were first salty but now starting to be salty and sour. My question is do the vegetables always retain some of the yeasty earthy taste of the bran bed? The latest cucumber had a bit of sour like a deli pickle but also flavor from the bran I guess. Not sure I like the flavor..
Thanks
So nukazuke is a lacto fermentation? If so could you vacum seal it and have it ferment Ina anaerobic environment and won't have to turn and worry about bad bacteria growing?