Easy Nukazuke, Japanese Fermented Pickles for a Healthy Lifestyle
Freshly cooked rice and delicious pickles—this combination is simply the best!
I often crave nukazuke (fermented rice bran pickles). I’ve tried making my own nukadoko (fermented rice bran mixture used for pickling) at home, but I struggled to maintain it, as this is a fermented dish that requires upkeep.
Looking for an easier way to enjoy pickles, I discovered that I could make fermented pickles using ingredients available in the U.S. with minimal effort!
In this article, I’ll introduce easy & tasty fermented pickles that make the most of the benefits of fermentation.
What Makes Fermented Pickles So Special?
Fermentation is a traditional preservation method that not only extends the shelf life of ingredients but also enhances their flavor and nutritional value.
Pickling ingredients not only makes them delicious but also offers health benefits.
Here are some of the benefits you can expect from the power of fermentation:
Enhanced Umami & Flavor
Fermentation brings out the natural umami in vegetables, resulting in a deeper and richer flavor.
Gut Health & Immune System Boost
Packed with lactic acid bacteria and enzymes, fermented pickles help improve gut health and support immune system function.
Exploring Easy Fermented Pickles
You can easily make fermented pickles using ingredients like koji, miso, or yogurt, without the need for traditional methods.
Let's start by exploring the key features.
Koji Pickles (Koji Fermentation)
- Salt Koji Pickles: The result is a sweet and rich flavor.
- Miso Pickles: The combination of miso and koji creates a deep umami and saltiness.
Yogurt Pickles (Lactic Acid Fermentation + Enzyme Breakdown)
- Yogurt's lactic acid bacteria ferment the vegetables, giving them a mild acidity.
- Fermentation time is shorter compared to nukazuke and koji pickles, making it easier to prepare.
One of the best parts is that koji, miso, and yogurt can be used not only for vegetables but also for marinating meat and fish, which makes them incredibly versatile!
With these features in mind, here are the fermented pickles I tried ↓
Miso Yogurt Pickles
【 Ingredients 】
- 2 tablespoons of miso
- 2 tablespoons of plain yogurt
- Your choice of vegetables (for cucumbers, about 2-3)
- A pinch of salt (if you prefer to salt the vegetables lightly)
- A plastic bag (like a Ziploc bag, 1 bag)
【 Instructions 】
- Place the miso and yogurt into the plastic bag and mix well.
- Add your choice of vegetables to the bag and massage them in. (If you lightly salt the vegetables beforehand, like by rubbing them with salt, it will help the flavors absorb better.)
- Let it marinate in the fridge for 1 day (you can also marinate for 2 days if you prefer).
- When ready to eat, either wash off the marinade or wipe it off and cut the vegetables into your desired size.
I also tried pickles made by combining miso and koji in the same way, and they’re also easy and tasty.
These days, you can find convenient packaged fermented rice bran mixture, but it’s great to know that you can easily make fermented pickles using ingredients that are easy to find at the store. I highly recommend giving it a try!
【 Featured Products 】
Source：The Pickle Column by the Ministry of Agriculture, Forestry and Fisheries
Miho
Miho is a writer from Japan, now living in Colorado. She covers a variety of topics, sharing fresh perspectives from her cross-cultural experiences.
mimiweir0321@gmail.com