Dienstag, 1. November 2011

Day #2 of nukadoko

I mixed the nukadoko by bare hands and punched it flat again. It was a nice feeling like kneading lots of playdoh. Maybe I need some more water, but I am not sure. The smell is sweet and still very much just "toasted rice bran". So far so good but the cabbage leaves got smashed into small pieces. It will be troublesome to pick them out.
See also: How to start a Nukadoko


Cooking Gallery hat gesagt…

I have never heard of nukadoko before even though I am very fond of Japanese cuisine. I am glad to learn something new here :)! Und das freut mich Dich kennen zu lernen :)!

Fräulein Trude hat gesagt…

Herzlich Willkommen Cooking Gallery. The japanese people still cultivate long and wonderful pickling and preserving traditions. I wish I could try them all, but some are really very hard to follow as: salting vegetables, press them with weights on top in wooden barrels, wrap them in rice straw injected with a special fermenting fungus and so on. I hope the nukadoko will work. This method is rather strange and totally unknown here too. So I am an absolute beginner with nukadoko.

Hiroyuki hat gesagt…

As for moisture, "slighly less moist than miso" is the key. Too much water in nukadoko means little or no oxygen in it, which will provide a good environment for butyric acid bacteria.
I hope you keep on "sute zuke" daily. You have to discard the old cabbage leaves and replace them with new ones on a daily basis for one week or longer. While so doing, the salt concentration will be lowered from 13-20% to an ideal level (7%).

I had the same experience with daikon leaves. Searching for and removing them all from the nukadoko was rather cumbersome.