January 11, 2010

Pickled Nozawana/野沢菜漬け

Can you guess what's in this large plastic container?

When you open the lid, you will first see a weight and a plastic board (not visible in the photo) beneath it.

When you take them out, you will see this:

Pickled nozawana, well, a lot of it!

The pickled nozawana was given to us by BIL last November. It retained its original vivid green for some time, but it has now turned amber. It has turned sour, too. It's still good as tsukemono, and you can also remove some salt from it and use it for a variety of dishes.

I finely chopped some pickled nozawana, put it in a bowl full of water to remove some salt, and drained it. I like to mix it with natto.


Ryan Peters said...

Hello Hiroyuki, I am writing a blog post on Nozawana pickles and would love to link to your blog posts on nozawana. This summer I will grow nozawana variety brassica here in Washington State (USA) and will make my own. If you would describe the flavor of nozawana pickles I would love to quote you. Thank you, Ryan from howtoferment.com

Hiroyuki said...

Ryan Peters: Thank you for your future link.

Flavor of nozawana pickles? That's kind of hard to answer. As I suggested in this post, nozawana pickles can be enjoyed in two different ways. In the initial stage where they are salty but not sour, they are green and crunchy. They are good with hot rice. In the subsequent stage where they turn sour due to lactic fermentation, they are amber and less crunchy. They are still good with hot rice, but can also be desalted and stir-fried, for example.