November 3, 2011

My Nukadoko on November 3/私のぬか床、11月3日現在

The latest great news is that Kiki in Germany has started nukadoko making, as she describes here in her blog, despite the problems she has faced, such as the unavailability of pre-roasted rice bran.

Today, my nukadoko is like this:
As you can see, the container is tilted. This is intentional! After struggling to find good ways to remove excess water from my nukadoko, I have finally come up with this innovative way (laugh)! No more paper towels, no more dents or holes in my nukadoko!

Just drain the water down the sink.
I removed one cucumber (cut in half), daikon, and carrot.
I put the carrot back in the nukadoko because I thought it had not been fully pickled.

As I said earlier, replenishing the nukadoko with some rice bran plus 7% salt rather than removing excess water is also a good way for moisture control.


Fräulein Trude said...

Getting rid of the water: sometimes the most easiest ways are the best. I am really glad about these pictures. Now I am quite sure my nukadoko has the correct texture and firmness.
Thank you for you help and advice.

Hiroyuki said...

Kiki: I hope you keep on enjoying nukadoko making!

muskratbyte said...

These look delicious!!!! I also think its wonderful Fraulein, that you've started a nukadoko too! I recently pickled a cucumber in mine - it was still too salty, but it's starting to develop a good flavor!

Hiroyuki said...

muskrat: I'm glad to know that your nukadoko is doing fine.

My wife had much of the daikon, and said it was good.