Nuka Bijin Rice Bran Powder for Pickles – Individual Bags 25g 7xpcs

Productbeschrijving

Just 90 min! Quick, easy and fuss-free pickled Nukazuke! Indivudual bags! Nukazuke is a kind of “Tsukemono” (Japanese pickles)that has been widely consumed for a few hundred years in Japan. Generally, to prepare Nukadoko (fermented rice bran bed for pickles) from scratch, you should let yeasts and probiotics ferment at room temperature for at least 7-10 days beforehand. Then, to prevent spoilage or mould, you have to mix and turn daily to aerate it. The excess of water from the vegetables can damage the Nukadoko, so you need to discard the liquid with a dish cloth and add an adequate amount of salt once a week. However, this new KOSYUEN product helps you make it easily, only in 90 minutes! Nuka Bijin is fermented rice bran which is dehydrated and packed. Simply rehydrate it, adjust the amount and the time of pickling to suit your own taste, and enjoy Japanese traditional pickles! This disposable Nukadoko allows to make fermented food of any of your choice, even ingredients considered not suitable for the traditional method such as sashimi (raw fish) or prosciutto (ham). Try any ingredient, and discover your new flavour! Why not try and taste it? How to prepare: 1. Put 25g of Nukadoko powder in a plastic bag or a container, add 30ml of water and combine well. 2. Cut vegetables in bite-sized chunks. Suggested vegetables for 25g of Nukadoko powder + 30ml of water: total 80-100g of cucumbers, eggplants or carrots. 3. Place the vegetables in the plastic bag/container and allow to pickle for 90 minutes at room temperature. Adjust the amount and the time of pickling to suit your own taste. 4. Take the vegetables out and rinse them under running water. *Apply filter net to avoid drain clogging. 5. Ready to serve!

Ingrediënten

Rice bran, Vegetables (Cabbage), Salt, Rice Malt, Malt, Mustard powder, Kombu powder, Dry cayenne, Seasoning (amino acid).

Nukazuke is a kind of “Tsukemono” (Japanese pickles)that has been widely consumed for a few hundred years in Japan.
This disposable Nukadoko allows to make fermented food of any of your choice, even ingredients considered not suitable for the traditional method such as sashimi (raw fish) or prosciutto (ham).
Put 25g of Nukadoko powder in a plastic bag or container, add 30ml of water and mix well. Then cut vegetables in bite-sized chunks. Place the vegetables in the plastic bag/container and allow to pickle for 90 minutes at room temperature. Then take the vegetables out and rinse them under running water. *Apply filter net to avoid drain clogging. It’s ready to serve!