6-8outer leaves cabbage for maturing the rice bran bed
Boil the water in order to remove chlorine and set aside to cool down.
Place the roasted rice bran into the container that is used for pickle
Add salt to the roasted rice bran and mix them well
Add mustard powder and combine them all together well
Pour the cooled down water into the container and mix them well with hands
Press the konbu kelp, chili and garlic in and bury completely in the rice bran bed.
Make the top surface flat with your hands, wipe the container to clean (avoiding other bacteria growth) and place a lid on.
Refrigerate to rest overnight.
Next morning, take the container out of the fridge and press the cabbage leaves into the rice bran pickling bed (nukadoko) and bury them completely with rice bran.
Wipe the inside of the container with wet cloths to clean.
Place the lid and leave it overnight at room temperature.
Next day, remove the cabbage leaves out of the rice bran bed, and stir the rice bran bed well.
Add another cabbage leaves, cover with the rice bran, flatten the top surface and wipe off to clean the container with wet cloths.
Repeat the above process 3-4 times in order to mature the rice bran pickling bed. *2
After you repeat the above process 3-4 times, the rice bran bed is ready to pickle.
Wash the vegetables that you want to pickle and prep the vegetables. *3
*1 If you can not access packaged matured rice bran, you can omit this ingredient. You can use more roasted rice bran instead.*2 Repeat this process with vegetable scraps such as outer cabbage leaves for 3- 4 times. Lactic acid on the vegetable scraps will ferment and mature the rice bran.*3 Different vegetables require different preparation and pickling time. Please see the post above*4 nutrition fact is for the rice bran bed only. Vegetables pickled are not included.