Besides scraps you could also use the outer leaves of cabbage I've read, probably because they're having a bigger surface to nurish good bacteria. Nukadoko reminds me a bit of a mix of maintaining sourdough and making sauerkraut or kimchi. I heard in the northern parts of Japan Nukazuke is sometimes made with fish instead of vegetables. Besides chillies ginger, garlic and powdered mustard seeds can be added, which will contribute to the flavor, help good bacteria to grow but also prevent the growth of unwanted bacteria. So I would assume we can use many plants, spices and herbs with antibacterial properties, as long as theiy don't affect the flavor negatively, like I'd add papaya skin and seeds or grapefruit seeds, but their peel might add too much of a citrus fruit flavor. Also I'm wondering if I could use lactic acid bacteria from other ferments I have, like sourdough or kefir to get the bacteria faster to grow in the nukadoko. For pickling vegetables I've read a study where they replaced half of the used salt with potassium chloride, which has a milder saltiness than sodium chloride, but too much might add a metallic taste, but in the right balance they can also improve flavor while replacing sodium with potassium can be beneficial for some people. We probably can also use a bit of soy sauce instead of salt, or using smoked salt to change the flavor if you like to experiment. I also thought about replacing salt with shio koji, but then the koji might take over and it will become more of a koji fermentation than a lactobacillus fermentation. But I think koji is also a very interesting and healthy way to ferment foods we should look at.
Say, your description says you are in your 60s. May I ask exactly your age now? Your skin is quite perfect! I think I can use your skin to convince young people to try this diet, hence my question. Great videos!! Thank you!!
Thank you for your comment. I am 62. Natto may have something to do with it since one of the natto's benefits is for the skin. I Regret Ignoring Natto: 7 Health Benefits You Need to Know ua-cam.com/video/qJzlYEfuvzk/v-deo.html
@@theikigaidiet3790 Awesome! Thanks. I have the natto in front of me now. Nukadoko is next. Appreciate your cheerful email just now, too. Very encouraging. Just finished a cold water swim here on the east coast US
Besides scraps you could also use the outer leaves of cabbage I've read, probably because they're having a bigger surface to nurish good bacteria.
Nukadoko reminds me a bit of a mix of maintaining sourdough and making sauerkraut or kimchi.
I heard in the northern parts of Japan Nukazuke is sometimes made with fish instead of vegetables.
Besides chillies ginger, garlic and powdered mustard seeds can be added, which will contribute to the flavor, help good bacteria to grow but also prevent the growth of unwanted bacteria. So I would assume we can use many plants, spices and herbs with antibacterial properties, as long as theiy don't affect the flavor negatively, like I'd add papaya skin and seeds or grapefruit seeds, but their peel might add too much of a citrus fruit flavor.
Also I'm wondering if I could use lactic acid bacteria from other ferments I have, like sourdough or kefir to get the bacteria faster to grow in the nukadoko.
For pickling vegetables I've read a study where they replaced half of the used salt with potassium chloride, which has a milder saltiness than sodium chloride, but too much might add a metallic taste, but in the right balance they can also improve flavor while replacing sodium with potassium can be beneficial for some people.
We probably can also use a bit of soy sauce instead of salt, or using smoked salt to change the flavor if you like to experiment.
I also thought about replacing salt with shio koji, but then the koji might take over and it will become more of a koji fermentation than a lactobacillus fermentation.
But I think koji is also a very interesting and healthy way to ferment foods we should look at.
Nice!!! 😄
Muchas gracias por la explicación. Necesita mucha sal. Creo que prefiero hacer natto, pero me gusta aprender cosas nuevas.
You are welcome.
Say, your description says you are in your 60s. May I ask exactly your age now? Your skin is quite perfect! I think I can use your skin to convince young people to try this diet, hence my question.
Great videos!! Thank you!!
Thank you for your comment. I am 62. Natto may have something to do with it since one of the natto's benefits is for the skin. I Regret Ignoring Natto: 7 Health Benefits You Need to Know
ua-cam.com/video/qJzlYEfuvzk/v-deo.html
@@theikigaidiet3790 Awesome! Thanks. I have the natto in front of me now. Nukadoko is next. Appreciate your cheerful email just now, too. Very encouraging. Just finished a cold water swim here on the east coast US
If you keep nukadoko in the fridge, which has a constant temperature, how come there is different fermentation times based on the seasons?
When you are making Nukadoko, you don't put it in the fridge. Only after the fermentation process is completed, you can put Nukadoko in the fridge.
how much scrap vegetable to put in per 500g bran? 🤔
50 to 150 grams.