Nukazuke (Japanese Pickles Made in a Fermented Rice Bran Bed)
Nukazuke is the most basic yet authentic & traditional fermented Japanese pickles. The concept is very simple---pickling veggies in a fermented rice bran bed. It's naturally vegan and gluten-free.* It requires to have Nukadoko (A Fermented Rice Bran Bed for Pickling) prepared in order to make this recipe. Check out my nukadoko recipe here.* Total Time does not include the time to prepare nukadoko.
1/2Any seedless cucumber such as English cucumber or Japanese cucumberI use 6 oz / 170 g
2carrotsI use 4 oz / 113 g
1/3daikon radishI use 5 oz / 142 g
3/4tspsea saltadjust to taste
Instructions
Wash and clean veggies throughout and pat dry to remove excess water.
Cut the veggies into smaller (thinner) size. Tips: For English cucumber, slice it in half lengthwise and partially peel the skin. For carrots, peel the skin and cut off the top then slice it in half (or quarter) lengthwise. For daikon radish, peel the skin and cut off the top (if applicable) then slice it in half (or quarter) lengthwise.
Massage the veggies with sea salt (about 1/4 tsp for each veggie.) Mix the nukadoko thoroughly then bury them in the nukadoko. Make sure that the surface of each piece of veggie is fully coated (exposed to) with the rice bran mixture. Use hand to compress the surface of the nukadoko mixture down to get rid of air pockets. Wipe off the rim of the container with a clean cloth then close the lid.
Leave it in the fridge to pickle them for at least 12 hours up to 48 hours (I typically go for 24-48 hours.)
After the desired pickling time, remove the veggies from the nukadoko. Use fingers and strip off the rice bran that’s coated around the veggies as much as possible. Do this over the container so you don’t waste any the rice bran mixture. Set aside.
Important: After removing veggies, mix the nukadoko thoroughly. Use hand to compress the surface of the mixture down to get rid of air pockets. Wipe off the rim of the container with a clean cloth then close the lid. Store it in the fridge until using it again. Continue to maintain the nukadoko mixture by mixing the rice bran mixture at least every 2-3 days or more often to avoid getting a mold.
Rinse off the remaining nuka (rice bran) mixture on the pickled veggies under running water. Pat dry with a towel to remove excess water (don’t squeeze) and slice them into bite size.
Serve with a bowl of Japanese rice. Store the leftovers in a food container with a lid. Consume within 2-3 days.
Notes
Nukadoko
Nukadoko is a Fermented Rice Bran Bed for Pickling. You need to have nukadoko in order to make this nukazuke recipe.
See my Nukadoko (A Fermented Rice Bran Bed for Pickling) recipe for a comprehensive guide. It takes some time but easy to make.
Choice of Veggies
I use the most basic veggies, cucumber, carrot and daikon radish, that are accessible to the majority.
You can try with other choice of veggies such as:
Eggplant
Japanese Turnip
Napa Cabbage
Cabbage
Burdock Root
Asparagus
Paprika
Okra
Celery
Nagaimo (Mountain Yam)
Myoga (Japanese Ginger) etc.
The weight/size of the veggies don’t have to be precise to the recipe. The volume of veggies that I use in the recipe is perfect for the size of my nukadoko container. You can adjust to fit your preference and needs.
Adjust the amount of sea salt accordingly to the size of the veggies you use.
Peel or Not to Peel
Technically, you don’t have to peel veggies but it pickles better when peeled.
If you want to enjoy the crunch of the veggie peels, leave it on and pickle for a longer period than you typically do.
For example, Japanese cucumber has thinner skin than English (European) cucumber. So, I don’t peel when I have Japanese cucumber available. But when I use English cucumber, I partially peel (like I did in this recipe.)
How Long to Pickle
Refrigerated nukadoko has a slow(er) fermentation (pickling) process. Typically, you’ll have delicious nukazuke after 12 hours of pickling.
If you like stronger flavor (pickling taste and brininess), try longer period like 36-48 hours. Basically, the longer it sits in nukadoko, the stronger the flavor will become.
When pickling leafy veggies like cabbage, it pickles in a shorter time.
I sometimes go for 72 hours depending on the size and the type of veggies.
Using room temperature nukadoko can pickle veggies in a few hours in a warm climate.
How to Serve
It's best to serve chilled with a warm bowl of Japanese rice.
Nukazuke is also delicious in sandwiches and salads.
It’s best to consume within 1-2 days for the fresh taste/aroma.
Storage
Store nukazuke in a container with a lid and keep it in the fridge. It may release a faint smell (fermented pickle smell) from it but this is normal. Please note that when you pickle daikon radish, it smells pretty strong (similar to kimchi.)