A traditional fermented Japanese pickle, nukazuke buries vegetables in a salted rice-bran bed where they develop a tangy flavour over several days. The bed must be stirred daily, making this a pickle that rewards patience.
Knead the rice bran with the salted water, add the garlic and dried chilli, and work it into a smooth-textured bed in a glass or ceramic container.
Bury the whole cucumbers and carrot deep in the bran bed and smooth the surface, then keep the container somewhere cool, stirring by hand once a day for 4 days.
Remove the vegetables from the bran bed, rinse off the surface, slice thinly and serve.
If you do not stir the bran bed by hand every day it can mould and turn foul-smelling, so daily maintenance is essential.
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