Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 Hi , You can search the archives for a few conversations about putting together a nuka pot. Personally I would start with about a 1 gal size crock, this thing makes pickles for you on a daily basis and it can be hard to keep up if you're stirring and packing a larger crock everyday. I had one going for awhile that made top notch nuka-zuke. It has been sitting dormant for awhile now and I'm hoping it's still ok since I want to start using it again..might have to start over Most sources will say that you need to stir your pot at least every other day (and feed it with veggies). It is the most interesting way to pickle vegetables that I have found, and it produces a rich tasting, vitamin packed pickle in 24 hrs. There are many ingredients that can be added to balance sourness and adjust moisture. Keep us posted, I'll try to share what I've learned. Beau On Thu, 24 Mar 2005 06:30:08 -0000, dosdodog <seaorca@...> wrote: > > > I'm thinking of trying to make some nuka pickles soon. I've read the > file from Tsuji and I also have Katz's book. It looks fairly straight > forward, I guess my question is how big of crock I need. Katz recipe > says 2 pounds of bran for a 2 gallon crock. I've looked at the 1 pound > bags of rice bran at my market and they look fairly small, I don't see > how that would fill much of a 2 gallon crock unless it swells up quite > a lot. Has this been discussed before, is there stuff in the archives? > Anybody have good luck with this or any comments? I'm looking forward > to trying this, most of the Japanese pickles at the store are loaded > with MSG and other crap that I don't want to eat. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 Hi , When we say " search the archives " it really means <onibasu.com>, not the awful Group archives on the MN homepage! You'll effortlessly find a treasure chest of fascinating posts by Beau on nuka pots when you search Onibasu! Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 Oh yeah, I hit the pickle pot..er.. treasure chest with that search! Woo Hoo! -------------- Original message -------------- Hi , When we say " search the archives " it really means <onibasu.com>, not the awful Group archives on the MN homepage! You'll effortlessly find a treasure chest of fascinating posts by Beau on nuka pots when you search Onibasu! Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 Organic wheat bran is cheap. I've used it for nuka. Works fine. Nuka Pickles I'm thinking of trying to make some nuka pickles soon. I've read the file from Tsuji and I also have Katz's book. It looks fairly straight forward, I guess my question is how big of crock I need. Katz recipe says 2 pounds of bran for a 2 gallon crock. I've looked at the 1 pound bags of rice bran at my market and they look fairly small, I don't see how that would fill much of a 2 gallon crock unless it swells up quite a lot. Has this been discussed before, is there stuff in the archives? Anybody have good luck with this or any comments? I'm looking forward to trying this, most of the Japanese pickles at the store are loaded with MSG and other crap that I don't want to eat. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 I have been wondering about the nuka pots and the use of rice bran vs. wheat bran. I always believed the rice bran had more nutrition in it than wheat bran--is this so? vona Re: Nuka Pickles > > Hi , > You can search the archives for a few conversations about putting > together a nuka pot. > Personally I would start with about a 1 gal size crock, this thing > makes pickles for you on a daily basis and it can be hard to keep up > if you're stirring and packing a larger crock everyday. > I had one going for awhile that made top notch nuka-zuke. It has been > sitting dormant for awhile now and I'm hoping it's still ok since I > want to start using it again..might have to start over > Most sources will say that you need to stir your pot at least every > other day (and feed it with veggies). > It is the most interesting way to pickle vegetables that I have found, > and it produces a rich tasting, vitamin packed pickle in 24 hrs. > There are many ingredients that can be added to balance sourness and > adjust moisture. > Keep us posted, I'll try to share what I've learned. > Beau > > > On Thu, 24 Mar 2005 06:30:08 -0000, dosdodog <seaorca@...> wrote: >> >> >> I'm thinking of trying to make some nuka pickles soon. I've read the >> file from Tsuji and I also have Katz's book. It looks fairly straight >> forward, I guess my question is how big of crock I need. Katz recipe >> says 2 pounds of bran for a 2 gallon crock. I've looked at the 1 pound >> bags of rice bran at my market and they look fairly small, I don't see >> how that would fill much of a 2 gallon crock unless it swells up quite >> a lot. Has this been discussed before, is there stuff in the archives? >> Anybody have good luck with this or any comments? I'm looking forward >> to trying this, most of the Japanese pickles at the store are loaded >> with MSG and other crap that I don't want to eat. >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2009 Report Share Posted April 4, 2009 i also make nuka miso zuke pickles! These are quite amazing tasting and very nutritious. I just put some tokyo turnips (tops attached to bottoms) in the pot a few minutes ago which will be part of a dinner i am serving, tomorrow evening phil philip gelb phil@... http://philipgelb.com http://myspace.com/inthemoodforfood http://myspace.com/philipgelb On Apr 3, 2009, at 6:05 PM, artistmama wrote: > I have a pickle pot going all the time made of rice bran. The > pickles you described are called " Nuka Zuke. " My nuka zuke is about > 3 years old. It makes delicious pickles. You have to take care of > it, though. When I don't use it, I cover it and put it in the fridge > for up to a month. > > > Boise, Idaho > > > > Our Japanese roommate has been fermenting some vegetables in rice > bran. > > She took big chunks of eggplant, long english cucumber and daikon > radish, > > rubbed salt into them and submerged them in the bran. Every few > days she > > mixes it around. Eventually the bran becomes a soggy bacterial > stew that > > will ferment new veggies quickly. Have any of you tried this kind of > > fermentation? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2009 Report Share Posted April 4, 2009 My first batch of nuka zuke has a problem: the vegetables that I pull out are WAY too salty. I used Sandor Katz's salt ratio as well as a composite of 3 others from 2 Japanese pickles books to get an average. I used organic rice bran from Nijiya Market, pan dry roasted it and added kombu, lots of ginger, garlic and hot papper as well as the Salt/water solution. Could you each share your recipe for nuka zuke? Which vegetables are your favorites to use? If you have any tips on how to fix the too salty problem it would be appreciated. Fermentfun > > > I have a pickle pot going all the time made of rice bran. The > > pickles you described are called " Nuka Zuke. " My nuka zuke is about > > 3 years old. It makes delicious pickles. You have to take care of > > it, though. When I don't use it, I cover it and put it in the fridge > > for up to a month. > > > > > > Boise, Idaho > > > > > > Our Japanese roommate has been fermenting some vegetables in rice > > bran. > > > She took big chunks of eggplant, long english cucumber and daikon > > radish, > > > rubbed salt into them and submerged them in the bran. Every few > > days she > > > mixes it around. Eventually the bran becomes a soggy bacterial > > stew that > > > will ferment new veggies quickly. Have any of you tried this kind of > > > fermentation? > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2009 Report Share Posted April 5, 2009 I have posted a file in the FILES section to make nukadoko base. I hope this helps as your reference. You can delute salt by adding rosted nuka. also about a starting week,saltiness outstands untill fermentation get pace. It is advised to check the taste balance by licking a finger. The first 2,3 times,the vegetables are not well fermented. The cabbage leaves,daikon canbe used to reduce outstanding saltiness. They are ok to eat but not well balanced to taste. hope this helps, isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2009 Report Share Posted April 5, 2009 I would not mind paying $5.00 for your nuka miso zuke turnip 7 sliced on a small dish. Jazz,,,Whiskey and water,,,Turnip nuka miso zuke,,,, Cooool! :-) isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 We served the turnip nuka pickles as part of the appetizer on Saturday evening along with some daikon pickled in salted cherry blossoms, wakame pickled with umeboshi and some fried wontons which were homemade noodle wrappers stuffed with walnuts, tofu, sato-imo, yama- imo, choy sum and sprouts. Gratkowski was the amazing performer that evening. Perhaps San Francisco is a bit far for you, Isao? i hope to be back in Japan later this year... phil philip gelb phil@... http://philipgelb.com http://myspace.com/inthemoodforfood http://myspace.com/philipgelb On Apr 5, 2009, at 10:50 PM, Isao Haraguchi wrote: > I would not mind paying $5.00 for your nuka miso zuke turnip > 7 sliced on a small dish. > Jazz,,,Whiskey and water,,,Turnip nuka miso zuke,,,, Cooool! > > :-) > isao > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Ok, I've got to know this. Do you mean real cherry blossoms, salted? I know they sugar a lot of flowers, but never heard of salting them. Even heard of pickling flowers. But not salting. Do you know how this is done? Samala, -------Original Message------- We served the turnip nuka pickles as part of the appetizer on Saturday evening along with some daikon pickled in salted cherry blossoms, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 we did it by picking some cherry blossoms from an organic cherry tree and drying them out and then putting them in sea salt. AMAZING aroma and flavor!!! philip gelb phil@... http://philipgelb.com http://myspace.com/inthemoodforfood http://myspace.com/philipgelb On Apr 6, 2009, at 9:32 AM, Gaiacita wrote: > Ok, I've got to know this. Do you mean real cherry blossoms, salted? I > know they sugar a lot of flowers, but never heard of salting them. > Even > heard of pickling flowers. But not salting. Do you know how this is > done? > > Samala, > > > -------Original Message------- > We served the turnip nuka pickles as part of the appetizer on Saturday > evening along with some daikon pickled in salted cherry blossoms, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Wow--what a great idea! I wonder if other flowers can be used the same way. Probably best with an aromatic flower. Thanks. Samala, -------Original Message------- We did it by picking some cherry blossoms from an organic cherry tree and drying them out and then putting them in sea salt. AMAZING aroma and flavor!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 > Wow--what a great idea! I wonder if other flowers can be used the same way. > Probably best with an aromatic flower. Thanks. * * * * * * * * We have done it with wild violets, lilacs, dandelion buds, dandelion flowers, roses. Often wish I did it with more varieties!!! Make sure you have a list of edible flowers so that you do no harm to your family. Or type your flower with either the word edible or the word poison to learn the edible status. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 But check first. Daffodils for instance are poisonous (so pretty too) Sally gladhearted wrote: >> Wow--what a great idea! I wonder if other flowers can be used the same way. >> Probably best with an aromatic flower. Thanks. >> > > * * * * * * * * > We have done it with wild violets, lilacs, dandelion buds, dandelion flowers, roses. Often wish I did it with more varieties!!! > > Make sure you have a list of edible flowers so that you do no harm to your family. Or type your flower with either the word edible or the word poison to learn the edible status. > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 Some other edible flowers-chamomile, roses (nip off the white tip), hibiscus, lavender, rosemary, nasturtium. Haven't actually tried any of these, but thinking they could be good. Lidia _____ We have done it with wild violets, lilacs, dandelion buds, dandelion flowers, roses. Often wish I did it with more varieties!!! Make sure you have a list of edible flowers so that you do no harm to your family. Or type your flower with either the word edible or the word poison to learn the edible status. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 > We have done it with wild violets, lilacs, dandelion buds, dandelion flowers, roses. Often wish I did it with more varieties!!! > > Make sure you have a list of edible flowers so that you do no harm to your family. Or type your flower with either the word edible or the word poison to learn the edible status. A nice (and, i think, a bit more reliable) site to check the edibility status of flowers is the Plants For A Future database: http://pfaf.org/. Just type the name of the plant, in English or Science-speak, in the search box, and you'll get a list of it's edible, medicinal and other uses. Check if their is a warning on top, if the flower is listed as an edible part, and what is said about it. The information is based on a number of books and on observations made as part of the project (okay, probably no human or animal tests on edibility. I wonder what pickled or salted daylilies and nasturtiums would be like! Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Some other edible flowers are calendula, snapdragon, carnation, and the flowers of herbs, like onion, chives, basil,etc. Here's a link to a post on my blog with a few of the edible flowers in a salad. http://almostveganinparadise.wordpress.com/2009/04/05/waiter-theres-a-flower-in-\ my-salad/ But I've never salted or pickled them before. Wow, you learn something new every day! Aloha, Alina Niemi Find award-winning vegan and vegetarian recipes at my blog: http://almostveganinparadise.wordpress.com Quote Link to comment Share on other sites More sharing options...
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