Details
Nukadoko is a base for making Japanese vegetable pickles. It's made from aged and fermented rice bran (the nutricious outer layer from brown rice) in powdered form. It's mixed with salt and water to start a lactose acid based fermenting, as well as other ingredients that add flavor to the pickles.
The pickles are made by cutting pieces of cucumbers, carrots, daikon radish, or eggplant, which are then mixed well into the base in the bag. The air is squeezed out, and the bag is closed with the resealing zip-lock and placed in the refrigerator. Depending on the type of vegetables, the pickles - crispy and tangy "Nukazuke", as they're called in Japan - are done in 8 to 24 hours. It's important to mix well daily to add new oxygen, and if the mix is kept well and cool in the refrigerator, it can be used for many years.
Country of Origin: Japan
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