Nuka

Name: Nuka
Yield: Makes an infinite supply of pickles
Cuisine: Japanese
Ingredients: Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); 2 cloves garlic, peeled but left whole; Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); Vegetables, scrubbed, whole or cut into large pieces, peeled or not, such as carrots, cucumbers, turnips, daikon, red radishes, sunchokes, and turnip leaves (tied in a bunch); 2 pounds wheat bran; ¾ cup beer; ¼ cup miso paste; ¼ cup dry mustard powder; 1-inch piece ginger, halved; 2 (4-inch) pieces kombu seaweed; ¾ cup pure kosher salt, plus more for each batch of vegetables; ¾ cup pure kosher salt, plus more for each batch of vegetables; 1 cup boiling water

Japanese Fermented Bran Pickles

Preparation info

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Nuka are a traditional Japanese pickle often served at the end of the meal—I have no evidence that they do in fact aid digestion, but that’s the idea. The pickles are made by burying vegetables in a bed of damp, salty rice or wheat bran until they are soured by fermentation. Two pickling books in particular go into great detail about nuka: Sandor Ellix Katz’s weird and wonderful

Ingredients

Asia
Japan
Preserve
Vegan
Autumn
Spring

Ingredients

Method