How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵
Nukazuke Report: Our nukadoko is coming along well. The season is cold now so fermenting took some time. I added half a can of Japan’s best beer: Yona Yona Ale and kept the pickle pot warmish for a few days. We added a lot of turnip greens, not to eat but to add some germs and tasty veggie moisture content. After about a week of loving care, our nukadoko is going strong!
I am pulling up my sleeves and mixing the fermenting nukadoko around twice a day. It is great fun and just takes a minute. It is essential to mix nukadoko everyday, or it will spoil.
Miwa scored a nice enamel tsukemono pot on a Yahoo auction which we transferred our nukadoko to.
Adding Yona Yona Ale
Notice the partially exposed kombu.
Mixing Nuka, Adding Greens for ‘Juice’ and Germs
We had a lot of turnip greens whose turnips we are using for an amazing article on ‘turnip sushi’ (coming soon), we added these not to eat, although you can, for ‘juice and germs’ but you can use most any veggie that you have. This is a good way to put old veggies to use. Most people don’t eat the first few rounds of nukazuke though, this is to get the nukadoko up and fermenting and to start adding some taste to it.
Moving Nuka to New Nukazuke Pot
Greens Added to Nuka
Pressing Down the Nuka
I added half a can of beer another day to help the ferment along.
Adding Beer to Promote Fermentation