Nukazuke

After spending 2 weeks in Japan, I have fallen in love with the Japanese pickles, or Tsukemono. For subtle flavors, I found the Nukazuke ones amazing and extremely exciting. It is basically vegetables that are fermented pretty quickly in  rice bran mixture (called nukadoko). It is pretty easy to make, and is full of good bacteria if you take care of it. I have started mine 2 days ago, following those instructions. It should take about 2 weeks to get the good bacteria culture set up, after that it will live as long as I take a good care of it, just like a sourdough… I am mixing it 2 times a day, living it on the kitchen bench (well wrapped with a spare pillow case, to prevent any insect intrusion), and changing the starting vegetables every 2 days till it is ready for fermentation ( it will then live a slower lifestyle in the fridge). I will keep updating on the nukadoko and the results of my experiment.