NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES

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Your nukadoko must be stirred by hand every day so that the lactic bacteria and yeasts develop in the right balance. This ensures good fermentation.

Most vegetables, fish and meat can be fermented. However, the most common products are those grown in the garden: aubergines, cabbage, carrots, radishes, turnips, cucumbers, etc.

A word of advice: rub your produce lightly with salt before fermentation to preserve its natural colours and eliminate any astringency.

Put a layer of nukadoko in the bottom of the container, then a layer of produce to be fermented, then cover with a layer of nukadoko. Leave to ferment in a dry, airy, temperate place. The carrots will be left to marinate for 1 to 2 days (if they are too big, cut them into sticks. Do not peel them, wash the skin well. If the centre is green, remove it. For radishes, wash and dry the leaves, then leave to ferment for 24 hours.

Remove the ends of the cucumbers. Then rub them with salt and leave to stand for 30 minutes. Then ferment in the nukadoko for 7 to 8 hours. Aubergines will ferment for 2 to 3 days, taking care to remove the stalk. Translated with DeepL.com (free version)