Ingredients:
- 2 1/4 lbs komenuka (rice bran)
- 7 oz salt
- 1000ml water
- 2 togarashi (red hot pepper)
- 2 tbsps karashi powder
- 1 clove ginger
- 1 clove garlic
- *some vegetable leaves, such as cabbages
Preparation:
Boil water in a large pan and dissolve salt in. Cool the salted water. Put nuka in an earthen pot. Add salted water gradually in nuka and mix well. Add karashi powder, red pepper, and peeled ginger and garlic in the nuka and mix well. Add some vegetable leaves in the nuka mixture. Flatten and press the surface of nuka firmly by hands. Wipe inside of the pot with a clean cloth towel and put the lid on. Stir the nuka once a day and change vegetable leaves every two or three days. Wait for about two weeks until the nuka is moistened. When nuka is ready, rub some salt in your favorite vegetables and pickle them in the nuka mixture for a few hours to half-day. Nuka mixture must be stirred once or twice a day. In summer, it's best to keep it in the fridge. This nuka mixture should last long time for making pickles. Add nuka and salt as needed. The ratio is 5 parts nuka to 1 part salt.
