July 15, 2011

My Nukadoko on July 14/私のぬか床、7月14日

In the July 1 post, I briefly mentioned that the daikon nukazuke made in my nukadoko, which I kept in the vegetable compartment of the fridge, tasted really bad.
In fact, after I tasted a few slices, I decided to throw the whole nukazuke away. It was that awful.

One site recommends storing nukadoko in the fridge once it is fully fermented, and it also recommends taking it out from the fridge about once a week and keeping it at room temperature. I now doubt if the writer of the site actually practices what s/he writes.

It had been very hot these days, making it very difficult for me to control the temperature of my nukadoko. Yesterday, I finally decided to store my nukadoko in the freezer.

I transferred all the contents of the container to an I-wrap bag.
I put the I-wrap bag in another one, and stored it in the freezer. I will start nuka zuke again when it gets cooler.


Sissi said...

Hiyoruki, I threw my nukadoko away and bought a new bag of nuka... I will be making the whole thing once again.

Hiroyuki said...

Sissi: That's too bad...
I hope your next batch will turn out OK!

muskratbyte said...

I didn't know that you could store nukadoko in the freezer! That's a good idea - its a lot of work to keep up during the summer when it is very active.

Hiroyuki said...

muskrat: As I said previously, I will start making nukazuke when it gets cool.