Making rice bran pickles

Name: Making rice bran pickles
Cuisine: Japanese
Ingredients: Following the instructions on the packet of nuka, mix the water and salt in a pan and bring to the boil. Remove the pan from the heat and leave to cool. The ratio is usually 3 parts nuka to 1 part of salt mixed with 2½ parts of water.; Put the rice bran in a large mixing bowl, then add the salted water and mix well. Seal well or transfer the wet nuka to a large container with a tight-fitting lid. Leave to settle for 5 days, stirring well 1-2 times a day.

Preparation info

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Nuka-zuke is a traditional pickling method for vegetables such as carrot, daikon and cucumber, and is an old Japanese favourite.

Method

Following the instructions on the packet of nuka, mix the water and salt in a pan and bring to the boil. Remove the pan from the heat and leave to cool. The ratio is usually 3 parts nuka to 1 part of salt mixed with 2½ parts of water.
Put