HOME PAGE
CAKE & SNACK
   Kastella
   Dorayaki
   Kompeitoh
DRESSING
GARDENING
GREEN TEA
   Varieties
   Preparation
   When
        and where
   Benefits
PICKLES
   Beer-zuke
   Hakumai-zuke
   Bettara-zuke
NATTO
SUSHI
   Rice
   Nigiri-zushi
   Hako-zushi
   Temaki-zushi
   Masu-zushi

Hakumai-zuke

Many people remember the great tastes of grandma's nuka-zuke, which means vegetable pickles made in fermented rice bran. Being away from Japan, it is not easy to find a continuous supply of rice bran. Furthermore, the smell of nuka paste, in addition to daily choir to maintain it, may deter the attempts of making nuka-zuke.

Here is a much easier way, called hakumai-zuke. It is to use cooked rice in place of rice bran. Using leftover cooked rice is what we recommend. The fermented rice does not have strong odor like fermented rice bran. Maintenance is much easier than with rice bran. Nonetheless, don't forget to mix the jar at least once in three days. Also, keep the container in a cool place. In summer, putting in refrigerator is preferred.

The basic principle is that, if a mixture of rice and salt is set aside, the rice is fermented by naturally existing lactic bacillus, which adds main sour flavor to the pickled vegetables.

Material
  • Plastic jar of 6 inch diameter and 6 inch deep with a tight lid.
  • 3 cup cooked rice.
  • 1/2 cup salt.
  • 1/2 cup finely chopped cabbage.
  • Vegetables of your choice such as a cucumber, a few leaves of cabbage, sliced radish, oriental eggplant.
Preparation
  • Mix the cooked rice, salt, and the chopped cabbage well in the plastic jar. (The chopped cabbage will stay with the salted rice as a part of paste, so do not expect to eat.) If mixing is insufficient, the rice may be spoiled.
  • Set aside a few days in summer or a week in winter. During this period the rice will be fermented with naturally existing lactic ferments.
  • Now vegetables can be added. Bury them inside the (fermented) rice paste.
  • Pickles will be ready in two to three days. Of course how soon pickles become ready depends on the condition of the rice paste and temperature. Don't be discouraged if the taste is harsh in the beginning. The taste will improve quickly as more pickles are made repeatedly.
  • Repeat making hakumai-zuke. In the second time and later, add vegetable and a small amount of salt, say, teaspoonful.
As hakumai-zuke making is repeated a few times, the amount of lactic ferments increases, which make the product more delicious. Odor is far less compared with nuka (bran). As written already, add some salt each time you add new vegetables. Also, add cooked rice once in a while as the level of fermented rice decreases.

It takes a few days for fresh vegetables to be pickled, but the time required largely depends on (1) temperature, and (2) condition of the vegetable. In mixing the paste and vegetables, a spatula may be used instead of a hand.

Daikon (large white radish), cabbage, and cucumber (young whole) are the best.