Monday, August 10, 2009

Nukazuke-Japanese pickles in rice bran paste

One of my friends left me his rice bran paste, since he will be gone for 3 months, travelling to present his art work at museums.
The paste is beautiful!
I am enjoying observing how it changes it's flavor and the bacteria's activity.

Nukazuke-Japanese pickles in salted rice bran paste.
Add 15 % salted water into rice bran to make a paste.
Add dried chili, seaweed, or even beer to flavor it.
Add veggie bits to ferment the bran by lactic acid bacteria.
Once the bran is ready, you can add veggies like daikon, turnips, carrots, cucumbers, cabbages and more.
You have to mix it everyday to add some air in it.