Japanese Pickle


2 pounds nuka (rice bran)
1/4 pound salt
2 1/2 cup water
*suitable vegetables: eggplant, cucumber, cabbage, radish, and more

Mix nuka, salt, and water in a large bowl and stir well. Put the nuka mixture in a earthenware pot with a lid. Add some vegetable peels in the nuka mixture and leave for two days. Remove vegetable peels. Stir the nuka once a day and wait a week to be ready. This nuka mixture should last long time for making pickles. Add nuka and salt as needed. Nuka mixture must be stirred by hands everyday. In summer, it's best to keep it in the fridge. Rub some salt in your favorite vegetables and bury in the nuka mixture for a day. Remove vegetables and wash out nuka before serving.

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