Recipe of Speedy Japanese ‘Nukazuke’ (fermented vegetables)

Japanese ‘Nukazuke’ (fermented vegetables).

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese ‘nukazuke’ (fermented vegetables). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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

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

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

1. {Take 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. {Take of dried kelp, chili, dried roasted fish,.
4. {Make ready of dried Shiitake mushroom.
5. {Take of Leftover vegetables and fruit.

Instructions 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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