Simple Way to Make Homemade Japanese ‘Nukazuke’ (fermented vegetables)

Japanese ‘Nukazuke’ (fermented vegetables).

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, japanese ‘nukazuke’ (fermented vegetables). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Japanese ‘Nukazuke’ (fermented vegetables) is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Japanese ‘Nukazuke’ (fermented vegetables) is something that I've loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook japanese ‘nukazuke’ (fermented vegetables) using 5 ingredients and 8 steps. Here is how you can achieve it.

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

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

So that is going to wrap this up with this exceptional food japanese ‘nukazuke’ (fermented vegetables) recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!