This traditional Japanese fermentation method gives vegetables a tangy flavor over several days buried in a salted rice-bran bed. It requires patience, as the bed needs stirring every day.
Knead the rice bran with salted water, add the garlic and dried red pepper, and work into a smooth bed in a glass or ceramic container.
Bury the whole cucumbers and carrots deep in the rice-bran bed and level the surface. Keep the container in a cool place for 4 days, mixing by hand once a day.
Remove the vegetables from the bran bed, rinse their surfaces, slice thinly and serve.
Mix the rice-bran bed by hand every day to prevent mold and unpleasant smells. Regular care is essential.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
