Encurtidos de arroz en salvado Tsukemono Nukazuke

Ingredientes

• 800 ml Water
• 800 g Roasted Rice Bran
• 80 g salt
• 250 g matured rice bran mixture Optional *1
• 2 inch Kelp ((5cm))
• 1 dried chili
• 6-8 outer leaves cabbage for maturing the rice bran bed

Preparación

1. 1

   Boil water: Boil the water in order to remove chlorine and set aside to cool down.

2. 2

   place rice bran into a container: Place the roasted rice bran into the container that is used for pickle

3. 3

   Add salt to the roasted rice bran and mix them well

4. 4

   pour the water and mix: Pour the cooled down water into the container and mix them well with hands

5. 5

   add kombu kelp and chili: Press the konbu kelp, chili and garlic in and bury completely in the rice bran bed.

6. 6

   Make the top surface flat with your hands, wipe the container to clean (avoiding other bacteria growth) and place a lid on.

7. 7

   Refrigerate to rest overnight.

8. 8

   Bury vege scrap: Next morning, take the container out of the fridge and press the cabbage leaves into the rice bran pickling bed (nukadoko) and bury them completely with rice bran.

9. 9

   Wipe the inside of the container with wet cloths to clean.

10. 10

    Place the lid and leave it overnight at room temperature. *5

11. 11

    stir the rice bran bed: Next day, remove the cabbage leaves out of the rice bran bed, and stir the rice bran bed well.

12. 12

    add another cabbage leaf for maturing: Add another cabbage leaf, cover with the rice bran, flatten the top surface and wipe off to clean the container with wet cloths.

13. 13

    repeat the process: Repeat the above process 3-4 times in order to mature the rice bran pickling bed. *2

14. 14

    repeat 3-4 times: After you repeat the above process 3-4 times, the rice bran bed is ready to pickle.

15. 15

    pickle vegetables: Wash the vegetables that you want to pickle and prep the vegetables. *3