Steps to Make Super Quick Homemade Japanese ‘Nukazuke’ (fermented vegetables)

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Japanese ‘Nukazuke’ (fermented vegetables). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese ‘Nukazuke’ (fermented vegetables), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese ‘Nukazuke’ (fermented vegetables) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Japanese ‘Nukazuke’ (fermented vegetables) using 5 ingredients and 8 steps. Here is how you cook that.

Nukazuke is so popular in Japan. We can buy readymade Nukazuke paste at the supermarket, but we can make this paste easily with rice bran and salt. Making good Nukazuke paste is the proof of good mother, they say. Mixing every day by mother’s hand will be homemade taste. #fermentation

Ingredients and spices that need to be Get to make Japanese ‘Nukazuke’ (fermented vegetables):

1. 700 g Roasted rice bran (I bought this at supermarket. This is already salted, 20-25% salt)
2. 700-900 ml water
3. dried kelp, chili, dried roasted fish,
4. dried Shiitake mushroom
5. Leftover vegetables and fruit

Instructions to make to make Japanese ‘Nukazuke’ (fermented vegetables)

1. This is the roasted salted rice bran I bought at the supermarket.
2. Pour water several times and mix with hand until the rice bran mixture softened like Miso. Put some dried kelp, mushroom, fish and chili.
3. Put some leftover vegetables and cover.
4. The next day, take out the vegetables and mix with hand. Put some leftover vegetables again.
5. The next day take vegetables out, and if the water comes up on surface please soak it up with sponge or cotton cloth. The rice bran mixture (Nukadoko) is ready. Keep mixing every day by hand and I keep this in refrigerator. Let’s make fermented cucumber.
6. After overnight take cucumber out. Add salt and new kelp and shiitake. Mix with hand well.
7. Make daily fermented vegetables. Enjoy🇯🇵
8. Dried persimmon skin and dried Japanese Yuzu lemon. I put theses in Nukazuke, this is my grand mother way of making tasty Nukazuke.

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