CARROT NUKAZUKE

INGREDIENTS:

Nukadoko (Pickling Bed)

100 g Rice bran
1000 g Fresh water
175 g Sea salt
8 g Dried shiitake
3 g Dried konbu
1 ea Dried chili pepper

Carrot Nukazuke

1 ea Pickling bed (to ferment in)
453 g Carrots (one large)

INSTRUCTIONS:

1
Weigh the nuka (rice bran) in a suitable container to store the nukadoko. Pour half of the water and allow a few minutes for the bran to absorb the water. Repeat with the remaining water. Add the salt and mix thoroughly to distribute the salt evenly throughout the mixture.
2
Dig a hole in the center of the mixture and add the shiitake, kombu and chili pepper. Cover with the mixture and flatten the surface by hand to eliminate any air pockets. Add some scrap vegetables following the same procedure as the previous step. It can be anything, including scraps, since these vegetables are just to help the bacteria establish a healthy colony. Store the nukadoko at room temperature (about 70F is ideal) and out of direct sunlight.
3
Every 2-3 days: Remove the vegetable scraps and replace with new ones. Continue repeating this for approximately two weeks, at which time the nukadoko will be ready for pickling.
4
Once the pickling bed is ready to go it is time to finally make some pickles. Start by washing the carrot, scrubbing well with a brush to remove any soil from the surface. Next cut the carrot in half crosswise. Cut the bottom half in two lengthwise, and cut the top half into 4-6 pieces lengthwise, depending on the size of the carrot. The important thing is that all of the pieces are equal in size so that the fermentation occurs evenly.
5
With clean hands, bury the carrot in the pickling bed. Space the pieces evenly so that they are covered on all sides by the nuka and are not in contact with one another. Clean any nuka from the edges of the container with a clean, damp cloth and cover with a tight fitting lid. Set the container aside in a cool, dry place at room temperature for 16-18 hours.
6
When the pickles are ready, remove them from the pickling bed with clean hands, brushing off any nuka that clings to the pieces. If serving immediately, rinse the carrot with fresh water and dry with a clean towel before slicing and serving. If storing, put them as is into a container, cover with a lid, and refrigerate until needed.

Note

STORAGE. Most nukazuke will last for up to one week if handled properly and kept refrigerated until you are ready to eat them. Always wash your hands before removing them from the container to avoid contaminating the container and increasing the risk of spoilage.

SERVING. How thick or thin to cut the nukazuke will depend on the initial size and shape of the vegetable used. As a general rule, the pieces should be bite-sized so that they can be easily eaten with hashi (chopsticks).