Thank you so much for all your hard work with this tutorial. I live on fermented foods to keep me healthy as a cancer survivor. I've always wanted to make this. Now I will try. Thank you 🙏
Thank you so much for taking the time to post this video! It is the best video on traditional nukazuke. It really shows how much effort is put in to making nukazuke. Thank you!
Thank you very much. This is an excellent video. Very educational as you showed us every process involved. It is so useful for me as I am trying to start doing Nukazuke too. I have been amazed at Japanese pickling in this way but didn't know how. Thank you very much.
Absolutely first-rate craftsmanship! Excellent camera work, and concise captions. The clearest tutorial I've seen online . . and there are many! Keep up your quest!
Arigato! I have made the picked vegetables, and they are delicious, not to mention such a health benefit. It is my understanding the nuke can live forever, just like sourdough starter, if properly maintained.
If you live in Japan, and you have an automated rice milling booth nearby (it refines unrefined rice), you can get rice bran from the rear of the booth. I found that many people leave it behind, so there's a good chance you can get it for free (bring a carrier bag).
Amazing video. Thank you so much for taking the time to share this with us. Are there any vegetables that we should *not* use to pickle, or can we pickle any vegetable we can imagine? Thanks, again!
I prepared my nukadoko for my holiday with a cover of salt. When I came back I scraped the salt and the upper layer off, but my vegetables are too salty now. I tried soaking the salty vegetables in water. Can I save my nukadoko by adding more rice bran or will it go away on its own after I put more vegetables inside?
You can save your nukadoko. You scrape off the layers of salt. Then add more rice bran. Bury scrap vegetables in the bed. After 2~3 days, discard the vegetables. Repeat this three or four times. Vegetables can reduce the salt.
Little question, I put the salty water in rice bran, but the water was a little bit hot like 70°C. Now I’m so worried my 糠床 will failed. Could you please tell me if the temperature of the water change the result of the quality of 糠床?
You shouldn’t use hot water. You should use just water. Because the lactic acid bacteria will die. I don’t know whether they are alive or dead. Please continue with the next step. I hope it works out.
@@栗林マロン thanks a lot. Whatever I’ll keep trying this time, worst situation, if it’s not working, then I try again. I won’t give up for my own 糠床. Thanks again for replying.
After pickling, can I keep the fermented rice bran box in the fridge for later use or just discard it and make a fresh one when I need to pickle some vegetables again? Thank you for your response!
You can use the rice brain bed many times. If it is decreased add new rice brain and salt. But you have to look after the bed. The nukadoko must be mixed and turned by hand once or twice a day to prevent spoiling.
Mabel Chiu Think of this as a bonsai tree, you look after it and tend it like a child and people have kept this for more than 50 years and have passed it on to their children without ever-changing it, only adding to it as needed. The longer you keep it and the more you use it the depth of flavor of what you are pickling gets better and better. It's like a fine wine the more it's aged and and looked after the better it is. So this is not a short term project, I picked out a ceramic vessel and it will be for only this forever. There are many quick pickling recipes that might better suit you if you were not interested in really tending this. If you don't take the care and do this right and tend it over a long period of time in my opinion you're not reaping it's full potential benefits. Just the beginning process of making this before you actually have a vegetable to eat is about two weeks in which like the author states needs to be hand mixed at least once a day in the winter and twice a day in the summer for life. Refrigeration slows the fermentation process just for a short period of time like a one week vacation. but like I said, the more you use it and tend to it the better your vegetables will taste. Make it, enjoy it, and love it like a child.
can I make the rice bran myself by buying the peel of the rice grains and pulverise them myself? and is it possible with the bran of every species of rice or only particular ones?
the only time it should be empty is during hibernation, when you freeze or cover with salt. otherwise it should be constantly fed vegetables. first to begin the process, the scrape veg, you leave in for 2 days with daily rotation, then discarded, addition of more scrape veg and repeat. once you have achieved active cultures, your new veg ferments in hours. if you decide to leave it in longer it must be rotated still, and inevitable you must feed or put to sleep. it is a very tedious process
Nowadays, there is a fermented bran bed that is 10 times easier to make. I think that the taste will be lower than the authentic Nukazuke in this video, but the taste is 80 points, which is enough to make it difficult. It's really easy and delicious, so please have a look if you are interested. How to enjoy fermented bran floor ua-cam.com/video/K-yxzgawyNw/v-deo.html How to enjoy 7-color Nukazuke ua-cam.com/video/fZQzaeG3OPE/v-deo.html
I was make nukadoko in 16 dec until 25des 2020. This day I opened my nukadoko, there is fungi on top line. Is it ok?. I just throw out that fungi and change the vegetables for next 2-3 days likes ur tutorial.
If its color is pink. It's not good. It's mold. Maybe It smells bad. White color is good. It is a film-forming yeast. It smells good. How to solve the problem. Remove a lot of mold part, about 3cm. Wash the container. If the smell of putrefaction is great, it is better to throw away all the bran and remake it.
You can use plain yogurt instead of rice bran. Add 3% of the yogurt's weight of salt into the yogurt. Put vegetables and store it in the refrigerator for a day. Then leave it at room temperature for a half day. It is good for one use only.
これ見たらまた糠床作りたくなった。仕事先でいつも食事が済んでしまうので、家で食べるのが休みの日だけとかだから、
糠床毎日混ぜてても、なかなか上手いタイミングで漬ける機会がないんです。で、だんだん億劫になってきて、いつの間にか糠床のこと忘れちゃう。 でも自分でつけた糠漬け旨いよ〜。酒は飲まないので、ご飯のお供以外では、お茶受けにします。素手でいつも混ぜてると、手が糠臭くなるけどそれがまた良い。
糠床から漬かったお野菜を取り出すときの喜びは、漬けたものにしか分かりませんよね。
「素手でいつも混ぜてると、手が糠臭くなるけどそれがまた良い。」
うふふ。これも漬けたものにしか分からない密かな喜びかも。
糠床の管理がデリケートといえばデリケートですなぁ。盛り付けの色合いが半端なく綺麗です。御飯のお供というよりはキンキンに冷えた冷酒、ビールでいきたいもんです。この夏、裏の畑では父が育てたトマト、きゅうり、スジなしインゲン、枝豆、細ねぎあたりが良く採れました。そして今朝巨大スイカが採れました。スイカはこれまで失敗ばかりでしたが初めて成功しました。早速冷やし始めておりまして明日食べますが今から楽しみです。
わ〜お父様、お元気なんですね〜o(*^▽^*)o~♪ いつぞやは、どうなることかと心配しましたが、やっぱり不死身だ〜（笑）
相変わらず裏庭農園も健在ですね〜＼(＾▽＾)／ スイカ成功おめでとうございま〜す！！食べた〜い！！
今年は、あまりビール好きではないマロンもついついいきたくなって、パパとよく生ビール飲んでます。ほんと、それくらい暑いです(＞▽＜；；
konxxxqさんもどうぞ熱中症などお気をつけて！
裏庭農園のきゅうりのぬか漬けで、キンキンビールをどうぞ〜(*^^*)ノ
Thank you so much for all your hard work with this tutorial. I live on fermented foods to keep me healthy as a cancer survivor. I've always wanted to make this. Now I will try. Thank you 🙏
Thank you for your comments.
Your battle with cancer must have been really tough.
Nukazuke is very helpful for your health.
Good luck in your battle!
Thank you so much for taking the time to post this video! It is the best video on traditional nukazuke. It really shows how much effort is put in to making nukazuke. Thank you!
Thank you for your comments.
Your warm words are very encouraging.
Thank you very much.
面倒なので野菜に塩を付けてから漬けるのではなく、塩麹を擦り付けて漬ける派です。糠床の状態によっては酸っぱくなることもあるようですが、うちは冷蔵庫内で低温で発酵させているので、影響ないようです。糠床の菌に、ときどき少量のヨーグルトを餌として与えることもあります。上澄み液は、料理の味付けに使っています。これを捨ててしまってはもったいないですね。乳酸たっぷりなので、加熱調理前にヨーグルトと混ぜて､お肉を漬け込んで柔らかくするのに使えますよ。事前に柔らかくしたお肉は、お腹の中で悪玉菌が取り付きにくくなる点が良いですね。四足の肉を食べても便が臭くならないことからも、悪玉菌の抑制効果が期待できることが分かります。乾燥したシイタケを漬けて吸い取ってしまう方法もありますね。
う～ん…なるほど！すばらしい情報をありがとうございます！！
Thank you very much. This is an excellent video. Very educational as you showed us every process involved. It is so useful for me as I am trying to start doing Nukazuke too. I have been amazed at Japanese pickling in this way but didn't know how. Thank you very much.
Thank you for watching my video!
Please try to make nukazuke by all means.
Japanese slow food is very healthy.
出張が多く自作ぬか漬けは長年断念してきたのですが、冷蔵保存や冷凍までできるとは知りませんでした。
さっそく自分のぬか床を育ててみようと思います。詳しい動画ありがとうございます！
コメントありがとうございます。
ほんとうに簡単で便利ですよ。ぜひ、お試しを！
糠床ってデリケートなんですね…最近料理を覚え始めてて、漬物をやってみたいと思ってたので参考にさせていいただきます！！
The japanese are really hardworking and patient, I love you
Thank you very much!
I appreciate your thoughtfulness.
Absolutely first-rate craftsmanship! Excellent camera work, and concise captions. The clearest tutorial I've seen online . . and there are many! Keep up your quest!
Thank you!
I'm happy for your warm comments!
I am so encouraged by your comments!
I want to do my best in the future too.
agree!
ぬかずけ、作ってみたくなりました
ぜひぜひ😊
今が旬の夏野菜で作ると最高ですよ！
ぬか床は粉で売られてるけどどう使うのだろう？と思ってたけど、塩水を混ぜるんですね！作り方も勉強になりました😃
ありがとうございます！
ぜひ、漬けてみてくださいね！
Best detailed video ever. Do you have one making eggplant shibazuke?
今、小さめの容器で冷蔵庫に入れてますが、もう少し沢山作りたくて大きめの容器を注文しました。もうそろそろ常温でも良いのではないかと考えまして。。。
冷蔵庫に入れていた物を、そのまま常温に戻しても大丈夫ですか？
糠床も野菜も大丈夫ですよ。
発酵が進んで野菜が少々酸っぱくなるかもしれませんが、美味しく食べられます。
冷蔵庫漬けでも、できれば一週間に一度くらいは糠床を常温に置いて、菌を活性化させてやるといいですよ。糠床が元気になります。
糠漬けにするのに良い気候になってきましたので、常温で沢山漬けてみて下さい。
@@栗林マロン 有り難うございます。明日容器が届きますので、入れ替えて楽しみます。
I learned so much from your video. I find nukazuke so much more delicious than salt water brine pickles.
Thank you very much!
I agree with you😊
your mellow, slow videos are balm for the soul.
I only wish you would upload more often 😅
Thank you very much!
Your words move me!
I'll do my best to live up to your expectations.
Thanks a lot in English Version!!
Arigato! I have made the picked vegetables, and they are delicious, not to mention such a health benefit. It is my understanding the nuke can live forever, just like sourdough starter, if properly maintained.
Thanks for your comment!
That's right!
Nuka will never perish!😊
Thank you so much for this wonderful recipe of making pickle vegetables. I wish one day I can make them as beautiful as yours.
Thank you for the kind comments.
Please try it!
If you live in Japan, and you have an automated rice milling booth nearby (it refines unrefined rice), you can get rice bran from the rear of the booth. I found that many people leave it behind, so there's a good chance you can get it for free (bring a carrier bag).
Thank you very helpful I tried before but not so tasty This time I will leave it out of the fridge and charge with scrap veg more than once .
Amazing video. Thank you so much for taking the time to share this with us. Are there any vegetables that we should *not* use to pickle, or can we pickle any vegetable we can imagine? Thanks, again!
Did you kept the kombu in the nuka bed? Btw, awesome video. I'll be trying this soon.
今はこの１０倍簡単に作れる、発酵ぬか床というものがあります。どう考えてもこの動画の本格ぬか床より味は落ちると思いますが、味は８０点で苦労は十分の１。
本当に簡単で美味しいので興味のある方は御覧下さい。
発酵ぬか床の楽しみ方
ua-cam.com/video/K-yxzgawyNw/v-deo.html
７色ぬか漬けの楽しみ方
ua-cam.com/video/fZQzaeG3OPE/v-deo.html
Thank you! Most informative 💗
Thank you! Glad to be of help.
I prepared my nukadoko for my holiday with a cover of salt. When I came back I scraped the salt and the upper layer off, but my vegetables are too salty now. I tried soaking the salty vegetables in water. Can I save my nukadoko by adding more rice bran or will it go away on its own after I put more vegetables inside?
You can save your nukadoko. You scrape off the layers of salt. Then add more rice bran. Bury scrap vegetables in the bed. After 2~3 days, discard the vegetables. Repeat this three or four times. Vegetables can reduce the salt.
）
Very clear and in details. Thanks.
You're welcome.
I appreciate your comments.
Thank you for the video. Very informative.
You're welcome.
I'm glad you found it helpful.
wow! I didn't realized how so much attention is needed to make and keep this paste from spoiling.
super...thanks. I will try it
Thank you!
Please try to make it!
Thank you ! Watching you was like a sweet meditation! Will try !
Thank you very much!
Please try to make it😊
cam on rat nhieu , clip rat bo ich, se lam ngay va pho bien cho moi nguoi xem
This is such a useful video, thank you very much for sharing!
Thank you very much!
Please try it.
Dottemo bendi sukai yasui ...l try thanks🙇
how long did you pickle the daikon and cucumber?
Bravo. Bravo. Very bravo!
Excellent instructions. Finally I understand, thank you very much for this video.
Thanks a lot!
I'm so glad to hear that!
Too much work but it’s cool to watch someone else performs the fine art!
Thanks for your comment.
I'm so glad to hear that!
Perfect demonstration video!
ヴィデオどうりにやると糠味噌の素と言われるものが必要無いのでしょうか？
そのとおりです。
Little question, I put the salty water in rice bran, but the water was a little bit hot like 70°C. Now I’m so worried my 糠床 will failed. Could you please tell me if the temperature of the water change the result of the quality of 糠床?
You shouldn’t use hot water.
You should use just water.
Because the lactic acid bacteria will die.
I don’t know whether they are alive or dead.
Please continue with the next step.
I hope it works out.
@@栗林マロン thanks a lot. Whatever I’ll keep trying this time, worst situation, if it’s not working, then I try again. I won’t give up for my own 糠床. Thanks again for replying.
@@ocddan8640 Thank you!
Keep up the good work!
私はあなたに腕をまくって欲しい
Thank you very muxh, Arigatou Gosaimatsu, ขอบคุณค้า
ขอบคุณ! โปรดลองทำ
thanks a lot!
Likewise, I am happy to have heard your comment.
After pickling, can I keep the fermented rice bran box in the fridge for later use or just discard it and make a fresh one when I need to pickle some vegetables again? Thank you for your response!
You can use the rice brain bed many times.
If it is decreased add new rice brain and salt.
But you have to look after the bed.
The nukadoko must be mixed and turned by hand once or twice a day to prevent spoiling.
Mabel Chiu Think of this as a bonsai tree, you look after it and tend it like a child and people have kept this for more than 50 years and have passed it on to their children without ever-changing it, only adding to it as needed. The longer you keep it and the more you use it the depth of flavor of what you are pickling gets better and better. It's like a fine wine the more it's aged and and looked after the better it is. So this is not a short term project, I picked out a ceramic vessel and it will be for only this forever. There are many quick pickling recipes that might better suit you if you were not interested in really tending this. If you don't take the care and do this right and tend it over a long period of time in my opinion you're not reaping it's full potential benefits. Just the beginning process of making this before you actually have a vegetable to eat is about two weeks in which like the author states needs to be hand mixed at least once a day in the winter and twice a day in the summer for life. Refrigeration slows the fermentation process just for a short period of time like a one week vacation. but like I said, the more you use it and tend to it the better your vegetables will taste. Make it, enjoy it, and love it like a child.
can I make the rice bran myself by buying the peel of the rice grains and pulverise them myself? and is it possible with the bran of every species of rice or only particular ones?
You say the nuka must be mixed and turnes once or twice a day. Also when I have vegetables inside or only if it is empty?
the only time it should be empty is during hibernation, when you freeze or cover with salt. otherwise it should be constantly fed vegetables. first to begin the process, the scrape veg, you leave in for 2 days with daily rotation, then discarded, addition of more scrape veg and repeat. once you have achieved active cultures, your new veg ferments in hours. if you decide to leave it in longer it must be rotated still, and inevitable you must feed or put to sleep. it is a very tedious process
This takes too much effort, respect
Yes, but the effort is worth it - so tasty and fresh at the same time.
手間考えると、ぬか漬けってもれなく超高級漬物じゃん。
ほんとうにそうですね。昔の人はどのようにしてこんなおいしいものを考え出したのかしら‥。
顕微鏡や検査道具もない時代に、ぬか床で培養される乳酸菌がどうしてお野菜のおいしさを引き立てることが分かったのかしら‥。
ぬか漬けにするとお野菜のビタミンB1は16倍、B2は4倍、B6は6倍、ビタミンCは1.2倍、カルシウムは2倍になります。
ほんとうに昔の人の知恵はすばらしいですね。
まさに、ぬか漬けはもれなく超高級漬物です！^^
糠床を足すときの追加分も炒りますか？
生の糠を使うこともできます。その方が風味が好きだとおっしゃる方もおられます。糠を炒るのは、香ばしさや風味を出す為と、虫の卵や雑菌を殺菌するためです。寒い冬の時期はいいのですが、春になって温かくなると虫がわきやすくなります。自家精米は、市販の糠と違って虫がつきやすいです。面倒ですが、炒ってから足すことをおすすめします。でも糠漬けは各家庭で味が違って、やり方もそれぞれなので、皆さん、上手に管理されているのだと思います。
@@栗林マロン ご丁寧な返信ありがとうございます！大学生ですが、糠漬けデビューしてみたいと思います！
@@koheitokanai1534 祝！ぬか漬けデビュー😊
Nowadays, there is a fermented bran bed that is 10 times easier to make. I think that the taste will be lower than the authentic Nukazuke in this video, but the taste is 80 points, which is enough to make it difficult.
It's really easy and delicious, so please have a look if you are interested.
How to enjoy fermented bran floor
ua-cam.com/video/K-yxzgawyNw/v-deo.html
How to enjoy 7-color Nukazuke ua-cam.com/video/fZQzaeG3OPE/v-deo.html
I was make nukadoko in 16 dec until 25des 2020. This day I opened my nukadoko, there is fungi on top line. Is it ok?. I just throw out that fungi and change the vegetables for next 2-3 days likes ur tutorial.
If its color is pink.
It's not good. It's mold.
Maybe It smells bad.
White color is good.
It is a film-forming yeast.
It smells good.
How to solve the problem.
Remove a lot of mold part, about 3cm.
Wash the container.
If the smell of putrefaction is great, it is better to throw away all the bran and remake it.
Thank you! This is just what i want :)
Really?
I'm happy for you! 😊
What is the wonderful music playing in the end of the video?
Is using rice bran the only source to make the bed for the vegetables? Can any other thing be substitute? Like oats ?
You can use plain yogurt instead of rice bran.
Add 3% of the yogurt's weight of salt into the yogurt.
Put vegetables and store it in the refrigerator for a day.
Then leave it at room temperature for a half day.
It is good for one use only.
Thank you for sharing! ❤️
The pleasure is mine 😊
marronrecipe: "Are there any vegetables that we should not use to pickle?"
I think that potatoes, pumpkins, and lettuce are not suitable for pickling.
太棒了，謝謝您。👍
漬け物大好きです♪うまそう！
料理撮影というのは大変そうですがこれからも頑張って下さい！いつも美味しそうでお昼に見る様にしてます～ヾ(｡>﹏<｡)ﾉﾞ✧*。
コメントありがとうございます！そう言っていただけて、とてもうれしいです！
これからも頑張る意欲をいただけました。
この次は、奈良漬を公開する予定です。
どうぞ、お楽しみに～！o(*^▽^*)o~♪
昔、築地で働く知り合いに銀座の飲み屋さんに連れて行かれたよ。
その飲み屋さんが出す漬物が美味しかったなあ。でも、その時は私も若くてその本当の美味しさが分らなかった。まだ、１９歳だったからねえ。結構大き目の漬物を出すような青い深皿の鉢にオレンジ色の人参、紺色の茄子、白い大根、緑色のキュウリと色鮮やかな漬物が入っていた。それも、結構な量なんだ。
そして、漬物を口に入れてもぐもぐ食べていると、店のママさんだろう昔のお姉さんが、じ～、っと私を見る。こんな感じでさ。
「あんたに、漬物の味が分るのかい。」
多分、ママさんが自分で漬けた自慢の漬物だったんだろう。店は数寄屋橋界隈をちょっとはいったビルの地下にあり螺旋階段を下りたところにあった。楕円形のカウンターが幾つもあり、綺麗なお姉ちゃんがたくさんいた。店の名前はたしか、ビードロ、って名前だったなあ。でも、昔の事で今はないだろう。
あの漬物、ぬか漬けだったのかなあ。
平成２９年５月２１日（日曜日）晴れ ２５℃ 午前００：５６ 世田谷区より。
いつも心に響くコメントをありがとうございます。
お漬物に纏わる思い出を、情景深く書いてくださり、その風景を思いに描いて心を温めています。
その文章力に感服しております。
わたしが小さい頃も、お漬物がいつも食卓にありました。
狭い畳の部屋に円卓、ワカメのお味噌汁に炊き立てのご飯、そしてお漬物と母の笑顔。
いつもコメントを拝見しながら、そんなささやかな幸せを思い出させていただいています。
ありがとうございます。
@@栗林マロン
（^_^）
如果能有中文就完美了
正在試驗中，不過基本上簡短英文解說還算清楚，視頻程序也清楚，希望能成功
黒いの昆布か！
衛生面に気を使って手袋してるのでしょうか？でもぬか床混ぜるのは素手の方が良いのでわと
中々寛太に行かないかもね？
When do you completely remove the kombu?
You can leave it as it is.
Bacteria decompose kelp.
Sometimes You can also replace kelp with new one.
Vegetables would be more delicious.
in my opinion this is something purely Japanese
did not understand what it is and why vegetables were immersed there
鮎釣り
肉料理
ま