Nukadoko - Flashy Rice Sound Paste for Pickles

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Your Nukadoko must be stirred every day by hand so that lactic acid bacteria and yeasts develop in a good balance. This ensures good fermentation.

Most vegetables, fish, meat can be fermented. The most common products, however, remain those of the vegetable garden: eggplant, cabbage, carrot, radish, turnips, cucumbers ...

A small board, lightly rub your products with salt before fermentation to preserve natural colors and eliminate any astringency. Putting a Nukadoko layer into the container's bottom, then a layer of products to be ferrent, then cover with a layer of Nukadoko.

Ferrement in a dry, ventilated, temperate place. The carrots will be marinated for 1 to 2 days (if they are too big, cut them into a sticks. Do not peel them, wash the skin. Sil el center is green, remove it. For radish, wash the leaves and dry them, then let ferment all For 24 hours. The ends of the cucumbers are to be removed. Then they must be rubbed with salt and let stand 30 minutes.

Then put them ferment in the Nukadoko for 7 to 8 hours. For eggplant, fermentation will be 2 to 3 days, taking care to remove the peduncle.