Nuka-zuke (japanese pickles)

I am sure all you forum members have been concerned at one time or another that the Japanese, by eating only the white grain part of rice are missing out on the most nutrient rich part – the outer bran. Well, you needn’t worry. The rice bran (nuka) has long been used as a pickling agent and those wonderful nutrients, especially the B complex vitamins, seep their way into those delicious pickled veggies, called nuka-zuke.

For the last six months I have been trying my hand at making these. Here are two pictures from a recent batch.

Cucumbers and radishes.

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The pink flower-shaped pieces are from a red radish. During pickling, the red color leaches into the radish turning it a faint pink reminiscent of a plum blossom.

Brussels sprout, small Japanese radish, and turnip.

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The pickling base is simple. Rice bran, enough water to make it the consistency of damp sand, a piece of dried konbu (a type of seaweed), salt, a clove of garlic pealed, a small piece of fresh ginger and a small Japanese chili. The last three items, while adding subtle flavor, are supposed to help keep insects away and undesirable bacteria from forming. I have read that some use beer instead of water and others have added powdered mustard to the mix. I mixed everything together by hand and embedded some starter agents; apple and carrot peelings. I tamped the mixture down to remove any air, covered it and stored in a dark cool place and within a week the pickling bed was ready for use.

Here is a picture of my pickling tub. Traditionally a wooden tub or ceramic jars would be used. I used a plastic tub.

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The mini cucumbers and small radishes take between 6 to 12 hours to pickle. Turnips and carrots usually take several days and daikon radishes can be left to pickle for weeks. Ideally the pickle should be pliable yet al dente when you bite into it.

The flavor is not like pickles we are used to in the west. There is a slight malty, earthy smell and flavor; an acquired taste perhaps. Oh yes, after taking the pickles out or turning the mix to air it out occasionally, that slight smell from the paste does get on your hands.

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Welcome to the Forum, Eric.

Extremely interesting first post!

Yes, welcome, Eric. I like to make Japanese pickles too. But, I have a much simpler, more modern process. This was very interesting.

[Jenise]

Eric, this is an outrageously informative first post--I had no idea that Japanese pickles were made this way, but I've wondered. Welcome, welcome, welcome!

I want to address the part of where you said it might be an acquired taste, because I disagree. An unapologetic vegetable lover who adores anything pickled, the curious taste and dry (yet pliable, as you so aptly put it) texture of a Japanese pickle was completely foreign to me, yet I loved them instantly. I've never been able to even guess at how it was done, though I guessed some form of dessication was involved (and that would seem to be wrong).

Approximately how much vegetable can you put on that bed at a time?

... I guessed some form of dessication was involved (and that would seem to be wrong).

Approximately how much vegetable can you put on that bed at a time?

Jenise,

Actually you are not wrong completely. One of the most famous types of nuka zuke uses daikon radishes and does involve drying them out somewhat before putting them in the pickling agent.

My tub is small and I can put in around five mini cucumbers. It is important to make sure that whatever you are pickling is completely covered. Also, these pickles do not last but a few days after taking them out so I only make small amount at a time.

Killer post, Eric! Welcome, indeed!

Do you submerge the veggies in the mixture or simply rest them on top?

rwj

Welcome Eric to the forum...great post, very interesting and informative. I liked the last pic too...made me LOL.

I am sure all you forum members have been concerned at one time or another that the Japanese, by eating only the white grain part of rice are missing out on the most nutrient rich part – the outer bran. Well, you needn’t worry.

What a relief!!

BTW how do you say "My hand smells of pickles" in Japanese?

Frank