Steps to Prepare Any-night-of-the-week Japanese ‘Nukazuke’ (fermented vegetables)

Japanese ‘Nukazuke’ (fermented vegetables).

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, japanese ‘nukazuke’ (fermented vegetables). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese ‘Nukazuke’ (fermented vegetables) is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Japanese ‘Nukazuke’ (fermented vegetables) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese ‘nukazuke’ (fermented vegetables) using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Japanese ‘Nukazuke’ (fermented vegetables):

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

Steps 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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