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October 13, 2021
Last week, while browsing through the archive of No Tech Magazine, I stumbled upon this excellent article:
Fermentation and Daily Life, by Aaron Vansintjan
The description of nukadoko (糠床), a japanese rice bran used to pickle vegetables (the result is called nukazuke, 糠漬け), caught my eye. The whole process, which involves stirring the mix every day to keep the fermenting culture kicking, seemed to me like exactly the kind of offline hobby I was looking for. As both an amateur cook and a japanese food enthusiast, I was excited to give it a go. And today is when I went for it!
The first thing was, obviously, to find a detailed guide on what exactly to do. After a quick search, I settled on this:
How to Make Nukadoko (Fermented Rice Bran Bed) for Pickling, by Linda Ly
Rice bran was impossible for me to get a hold of, so just like the author, I had to make do with wheat bran. I decided to prime the process with:
I left out the bread, since I didn't have any to spare.
Here are a couple pictures of the process:
The damp bran, along with some of the goodies.
While mixing, I already could feel a very pleasant earthy aroma. The container is sitting in my room right now, and it makes for a really nice atmosphere. I'd say that's an excellent sign!
So now it's a all about continuing to take care of it, making sure to rotate the vegetables every couple of days. Sadly, I won't be getting any actual pickles until the culture is properly developed, in a couple weeks or so. But I'll be sure to have an update post ready by then!
As a PS, I'm very aware of how I've jumped STRAIGHT into gemlogging without even a hint of an introductory post. I just figured that getting bogged down in what to say about myself in a "Hello Gemini!" instead of writing about the things that I ACTUALLY want to elaborate on would do me more harm than good. I'm very pleased at the results! So even if I'm not opposed to making an About Me eventually, it's not what I'm here for :p. The root page of this very gemlog should have enough info for now. Well, until next post! And please don't hesitate to contact me by email if you have anything at all to tell me. Cheers!!
