Introducing my nukadoko or pickle pot! I've decided to take the plunge and start my own nukadoko or rice bran pickle pot at long last. Vegetables ferment in a bed of nuka or rice bran, a leftover of the rice polishing process that brims with nutrition and flavor. The resulting pickles, known as nukazuke, are tart and flavorful as well as packed with B1 and E.
I'm using Elizabeth Andoh's detailed recipe and instructions in Kansha: Celebrating Japan's Vegan and Vegetarian Traditions to get me going, which has also resulted in the two of us making my nukadoko adventure into a project. I'll be documenting the process and sharing the wise words of my self-described Pickle Pot Advisor, Elizabeth Andoh, as we go along!