Re: Rice Bran Pickle or Nuka Zuke

[Guest guest]

[] Has anyone fermented vegetables with miso instead of salt and whey?

On page 65 of Wild Fermentation, there is information about this, but

I would like more input. Recipes/formulas are most appreciated.

[beau] Has anyone ever tried Pickling with rice bran?

Japanese Nuka-Zuke etc?

[MAP] I meant to do this some weeks ago when was asking about

this topic, but was too busy, and Beau's recent post has reminded me

about this. I just made a file reproducing most of the " Pickling

Vegetables " chapter from a comprehensive 500 page recipe book about

Japanese cuisine called " Japanese Cooking: A Simple Art " by Shizuo

Tsuji. It's a fine book covering authentic mainstream Japanese

cuisine, but it's definitely not worth the $40 just for the short

chapter on pickling veggies, which is centered around nuka-zuke. I'm

personally not very interested in Japanese cuisine in general, so this

book doesn't get me very excited, even though I'm glad I have it for

reference. It does not contain any treatment of fermented foods

(fish, miso, natto, etc) besides these veggie pickles.

I uploaded the file to the MN homepage:

nutrition/files/

There are a few line illustrations in the chapter, but nothing especially vital.

There are some interesting differences between Tsuji's treatment and

Katz's treatment in _Wild Fermentation_, and while it's always nice to

see different perspectives, I think it shows the strengths of Katz's

book. I love the way Katz elegantly captures the essence of recipes

with the compelling subtext of " Just do it. Just give it a shot. It's

not a big deal. "

Also below is Dan's post on this topic from a few weeks ago.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

-----------------------------------------

[Dan] Very interesting pickling strategy. The daikon is dried first.

This means it will suck up the fermented b-vitamin rich liquid

produced by fermenting rice or wheat bran. Organic wheat bran is easy

to get and just as good. Can obviously be applied to other vegetables

especially roots.

Japanese recipes usually have more salt than necessary.

_______________

Takuan Recipe - Japanese Pickles

Takuan is Japanese daikon radish pickle.

INGREDIENTS:

a.. dried daikon radish

b.. 15% (of the weight of daikon) nuka (rice bran)

c.. 6% (of the weight of daikon) salt

PREPARATION:

To make dried daikon, hang daikon outside for 2 weeks. Mix nuka with

salt. Put nuka mixture at the bottom of a barrel. Place daikon on the

nuka. Cover the daikon with nuka. Place another layer of daikon. Cover

the daikon with nuka again. Repeat the process one or two more times.

Put a lid and place a weight on top of the lid. Pickles should be

ready to eat in a month.

[Guest guest]

Thanks Mike!!

Perfect! I just wanted some confirmation for my Nuka-Zuke in

progress. Funny some sources said to pour in beer, while others did

not. It seems that this technique varies from household to household.

I just hope the lb. of rice bran I bought does not go to waste, it

rather needs to come to life!

It is such a neat concept to me to have a magic pickle pot, that

produces nutritious pickles in 24 hrs, and the method is

indefinitely continuous with proper maintnence. We'll see how I do.

Thanks again!

Beau

> [] Has anyone fermented vegetables with miso instead of salt

and whey?

>

> On page 65 of Wild Fermentation, there is information about this,

but

> I would like more input. Recipes/formulas are most appreciated.

>

> [beau] Has anyone ever tried Pickling with rice bran?

> Japanese Nuka-Zuke etc?

>

> [MAP] I meant to do this some weeks ago when was asking

about

> this topic, but was too busy, and Beau's recent post has reminded

me

> about this. I just made a file reproducing most of the " Pickling

> Vegetables " chapter from a comprehensive 500 page recipe book about

> Japanese cuisine called " Japanese Cooking: A Simple Art " by Shizuo

> Tsuji. It's a fine book covering authentic mainstream Japanese

> cuisine, but it's definitely not worth the $40 just for the short

> chapter on pickling veggies, which is centered around nuka-zuke.

I'm

> personally not very interested in Japanese cuisine in general, so

this

> book doesn't get me very excited, even though I'm glad I have it

for

> reference. It does not contain any treatment of fermented foods

> (fish, miso, natto, etc) besides these veggie pickles.

>

> I uploaded the file to the MN homepage:

> nutrition/files/

>

> There are a few line illustrations in the chapter, but nothing

especially vital.

>

> There are some interesting differences between Tsuji's treatment

and

> Katz's treatment in _Wild Fermentation_, and while it's always

nice to

> see different perspectives, I think it shows the strengths of

Katz's

> book. I love the way Katz elegantly captures the essence of

recipes

> with the compelling subtext of " Just do it. Just give it a shot.

It's

> not a big deal. "

>

> Also below is Dan's post on this topic from a few weeks ago.

>

> Mike

> SE Pennsylvania

>

> The best way to predict the future is to invent it. --Alan Kay

>

> -----------------------------------------

>

> [Dan] Very interesting pickling strategy. The daikon is dried

first.

> This means it will suck up the fermented b-vitamin rich liquid

> produced by fermenting rice or wheat bran. Organic wheat bran is

easy

> to get and just as good. Can obviously be applied to other

vegetables

> especially roots.

> Japanese recipes usually have more salt than necessary.

>

> _______________

> Takuan Recipe - Japanese Pickles

>

> Takuan is Japanese daikon radish pickle.

>

> INGREDIENTS:

>

> a.. dried daikon radish

> b.. 15% (of the weight of daikon) nuka (rice bran)

> c.. 6% (of the weight of daikon) salt

> PREPARATION:

>

> To make dried daikon, hang daikon outside for 2 weeks. Mix nuka

with

> salt. Put nuka mixture at the bottom of a barrel. Place daikon on

the

> nuka. Cover the daikon with nuka. Place another layer of daikon.

Cover

> the daikon with nuka again. Repeat the process one or two more

times.

> Put a lid and place a weight on top of the lid. Pickles should be

> ready to eat in a month.

[Guest guest]

Hi Mike and other interested souls,

Ok, after reading that file, I guess the proper term for what I am

attemptng is nukamiso-zuke? Even though there is no miso involved,

unless " miso " is Japanese for paste? That would explain...

After about 3 or 4 days now my nukamiso seems to be doing

" something " ... It has a sweet aroma that has slightly begun to emanate

from the stuff when I mix it. I have been changing out vegetable

scraps as described.

I am trying it without beer and using breadcrumbs as described by

another recipe I found (I am using sourdough crumbs).

I have a scrap of kombu, garlic cloves and two hot dried chiles in the mix.

I started with just over a pound of rice bran with the required salt

(I think 1 tbs?).

If all goes well I'll be making nukamiso-zuke in about a week!

I am wondering if it would make things go south if I were to try and

use wheat or oat bran for adding to the mix, to get other nutrients

and flavors? Maybe it would taste bad? Such a strange sort of

pickle...

Beau

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