See fermentation nukadoko 1 kg ", is now with delicious pickles without hassle, not daily kakimaze nukadoko. (Kakimaze, approximately once per week) nukadoko is already fermented, so no need to throw pickle. Chemical seasonings, food additives, additive-free, body-friendly, less odor. Good storage stability, is deliciously marinated refrigerator, too.
* Possibility to mix old and new package design, product renewal. No changes to raw materials.
[How to make bran]
1. wash vegetables, drain, cut to the appropriate size.
2. the approximation of vegetables macerate size and amount of Marinating time, marinated in the refrigerator.
* Marinate time depends on the type of vegetable, size, temperature.
3. from nukadoko swept and washed and served.
-The standard of vegetable macerate size and amount of Marinating time
○ cucumbers: pickled--2-3 bottles (a long cut in half) 12-18 hours (refrigerator)
○ wearing: one leaves chopped, peeled, cut in half lengthwise... soaked 4-6 (refrigerator) 22-32 hours
○ radish: 5 cm slices cut vertically into 1/4 6-8... sauce 18-24 hours (refrigerator)
○ do: flowing purple pinch of salt until grain in salt, washed and cut in half lengthwise... soaked 4-6 pieces 16-24 hours (refrigerator)
* Can be pickled fillets at room temperature is possible, but the fridge is recommended.
If you feel strong acidity by the fillets at room temperature.
(1) is there already fermented "nukadoko". Pickled vegetables right away and enjoy.
(2) once in 1 week, stir well.
(3) ぬかどこ in the moisture out of vegetables, let loose a clean sponge, in water sucking up. (Approximate hardness of nukadoko was miso?)
(4), thin salty time pickle increase. When you still feel thin salty but in prefer approaching the 1-2 tablespoons of the salt to add.
(5) cleaning firm and you repeatedly visit. Nkadoko, little sister products "fermentation and nkadoko replacement" available.
* If the above even care to breed bacteria and blue mold, new "fermentation nukadoko" to replace any buying.
* Commercial roasted daily stirring is required if you add the bran. Due to breed bacteria and blue mold.
-Salty and sour taste I would like...
(1) If you like salty or sour has a shorter Marinating time, you can try.
(2) shorter Marinating time and become thin salty or nukadoko has dipped more than 5 times if you like, and then add the salt and Marinating time for the initial reference each other and refrigerate.
Put the egg (which removed the inner membranes) or shell delicately, (3) and acidity comes to mind. Place 2-3 days and the taste, mild acidity.
* To soften the acidity and if you put the egg shell and shell as mortar as finely ground the more is more effective. If amount of eggshell with eggs Guide please put. Also, please note in the shells, crushed coarsely crushed hand to avoid damaging the.
* There can be seen small white particles in the nukadoko, this is derived from rice bran ingredients rice (rice). Quality is no problem, so, please.
* At least 2 weeks to clean without having to leave the very rare white spots may occur. This is because when the low salt concentration it is a kind of yeast grown vigorously. Get rid of those concerned about tablespoon small pile in about two teaspoons of added salt, stir, please use.
Unopened shelf life is a measure of time. After opening longer available depending on their care.
-Note on the Chuck opening and closing
Please use the "bran" adheres to the rail portion of the Chuck and opening and closing would be hampered, so always wipe from.
Keep in cool and dry place, away from direct sunlight.
Name: ferment nukadoko
Labels: rice bran, salt, kelp, chili, beer yeast
♦ package design and change without notice.
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