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Nukazuke, fermented vegetables in a bowl
Japanese style fermented vegetables made with nukazuke paste

Traditional Japanese Rice Bran Pickles (Nukazuke)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
The soul of a Japanese household is the 'Nukadoko' – the fermentation bed, sometimes cultivated for generations. A mix of rice bran, salt, and water teeming with lactobacillus. Vegetables buried in it stay crunchy but are infused with a deep, savory 'umami' tang.
🕒 Prep Time 15 mins
⌛ Total Time 1 day 15 mins
🍽️ Servings 4 servings
🔥 Calories 20 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Sealable container

Instructions

1 ✓

Clean the vegetables. Bury them completely in the paste.

Tip: The paste draws water out of the vegetable via osmosis, replacing it with salt and flavor.
2 ✓

Let sit at room temperature (or fridge) for 12-24 hours.

Tip: The warmer it is, the faster the fermentation.
3 ✓

Remove, rinse off the paste, slice, and serve.

Tip: Never wash with soap, only water!

Recipe FAQ

It got moldy on top.
Too much moisture collected, or you didn't mix it daily. The nukadoko must be turned over daily to aerate it.

Ingredients

  • 1 lb Nukazuke Paste (Fermented Rice Bran Bed)
  • 5 oz Vegetables (Cucumber, Radish, Carrot)