Nukazuke Pickles

Name: Nukazuke Pickles
Yield: Yields 4 qt. (4 L) ceramic pot
Cuisine: United States
Ingredients: ¾ cup (195 g) sea salt; Scant 2 cups (450 ml) beer (try Hitachino, a rice beer); 4- to 6-in. (10- to 15-cm) strips kombu; Young daikon radish: 10 days to 2 weeks; 2 cups plus 10 cups (450 ml + 2.25 L) water; Sunchokes: 7 to 14 days; Kale stems: 3 to 4 days; 2-in. (5-cm) piece of ginger, cut into chunks; Celery Root: 14 days; Watermelon radish: 5 days; Red globe radishes: 5 days; 4 lbs. (2 kg) rice bran; 5 or 6 pc. seasonal vegetables; Hakurei turnips: 2 weeks; 1 cup (250 g) miso, optional

Preparation info

Yields
4 qt.
ceramic pot

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

4 lbs. (2 kg) rice bran
4- to 6-in. (10- to 15-

Americas
United States
Gluten-free
Vegan

Method

Toast rice bran, being careful not to burn it.

Place kombu in a large bowl. Heat 2 cups (480 ml) water to boiling and pour over kombu to rehydrate. Dissolve salt in the