June 18, 2011

Some Other Notes on Nukadoko and Nukazuke/ぬか床とぬか漬けに関する、他の注意点

I have decided to describe what I have done so far, rather than providing general notes on nukadoko and nukazuke.

On the night of July 14, I put my nukadoko in the fridge, and on the morning of July 16, I took it out because the room temperature was below 25C.

My nukadoko on June 16:
Let me show you how to pickle two cucumbers. First, rub with salt or do itazuri. For information on itazuri, see the Jan. 14 post. (I didn't rub with salt or do itazuri.)

Place the cucumber on top of your nukadoko. Do not dig your nukadoko! If you did, you would allow air in.
Bury them by pressing on them.
Cover them with rice bran mash.
Pat the nukadoko until flat.
I like lightly pickled cucumbers, so I usually pickle them for 4-8 hours. I pickled one cucumber for 24 hours once; it was too salty for me.

On the night of June 17, I checked the temperature of my nukadoko. It was 27C, and the room temperature was 27.5C. I put it in the vegetable compartment of the fridge. On the morning of June 18, my nukadoko fell to 11C.

Partly because my nukadoko was a little soggier than it should be (I had failed to remove excess water sufficiently no matter how hard I tried), I decided to replenish my nukadoko, with 100 g iri nuka (roasted rice bran) and 7 g refined salt.
ぬか床が少し水っぽいこともあり(どんなに頑張っても、余分な水を十分に取れませんでした)、ぬか床に煎りぬかを100 g、精製塩を7 g足すことにしました。
I try to avoid touching my nukadoko with my bare hands as much as possible, not because hygiene reasons but because I don't want my hands to get stinky. So, I usually use a long spoon to mix my nukadoko.
Thoroughly mixed:
Make the surface of the nukadoko flat. I have to use my right hand to this job. Wipe off the rice bran mash from the inner walls of the container, with paper towels or something. (I often omit this step.)

1 comment:

履歴書の見本 said...