Now following the last time, I tell you how I made my nukadoko.
- 1 kilogram of rice bran.
- 1 litre of water.
- 130~150 grams of natural salt. (I don’t remember exact number of grams I used…)
- 30 grams of dried cut chili peppers.
- 10 square centi meters of dried sea kelt (Kombu).
- Vegetable scraps (I used outer leaves of cabbage and radish leaves).
- A Large bowl for stirring up.
- A plastic container (for 3 liters) with a sealable lid for keeping Nukadoko.
Oh, also it’s important to choose the season you start to make nukadoko.
The best temperature for make nukadoko mature is said 20~25 degrees Celsius. Late spring in Tokyo.
So you started in late spring?
No. I started in winter, in December.
Because I want to start soon after it came to my mind!
I read some magazine and found an article about nukazuke which was said helps our guts and make us healthy and beautiful! In that time I suffered from chronic constipation. I couldn’t wait a moment, I didn’t care about the season!
Besides, I thought it’s OK because inside of house in winter was rather warm.
I see… Go ahead.
About making nukadoko, yes.
a. Put rice bran and natural salt into a bowl and mix well.
b. Pour water into the bowl and stir up well.
c. Add chili peppers and mix.
Then nuka paste (nukamiso) is ready!
d. Transfer nuka paste to a plastic container.
e. Bury sea kelt and vegetable scraps into nuka paste.
f. Push nuka paste well by your palm so that release air from it (because PLAB:plant lactic acid bacterias hate the air. They increase well in less oxygen) and smooth the surface of nuka paste (for making the area touches the air smaller) then seal with the lid.
Then you can call it nukadoko!
But wait! Still you have works for maturing nukadoko.
g. Stir up nukadoko well 2 times a day (because on the surface, and in bottom of nukadoko, other bacterias easily increase and they are bad for taste. So mix them with PLAB and PLAB exterminate them).
h. Remove the vegetable scraps when they become tender (3~5 days). Wring them well and let the water from them in nukadoko (there are many many PLAB in the water!).
i. Bury new vegetable scraps in nukadoko and repeat h. about 3 weeks. Don’t forget stirring every day!
Congratulations! Your nukadoko is matured for now!
Nukadoko continues maturing. I heard there are over 100 years old nukadoko somewhere in Japan.
You must continue stirring nukadoko every day and burying vegetables in nukadoko, then your nukadoko matures more and more. Oh, don’t forget eat the vegetable pickled (nukazuke) and be healthier!
What kind of vegetables is good for nukazuke?
Cucumbers, carrots, radishes, egg plants, and cabbages are orthodox. Next time I will tell you how to pickle the vegetables and how to keep your nukadoko.
But hurry up. Within 3 weeks at latest. Before my nukadoko mature.
…Oh, you try?