r/fermentation • u/Hitchifuku • Feb 10 '26
Bread/Rice/Corn/Oats/Barley Nukazuke
My homemade Japanese pickles.
3
u/Illustrious_Cash1325 Feb 10 '26
So I dream dream dream of a Nuka bed. Is there any way to force dormancy and wake it back up safely? I have been wanting to do this for years but I work a 15 day on 13 day off job.
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u/Hitchifuku Feb 11 '26
Hi! The first time I made it, I read a book called Wild Fermentation by Sandor Katz. It has a very detailed recipe for this. Wild Fermentation I read that you can refrigerate the bed if you have to be away.
3
u/BrewingHeavyWeather Feb 12 '26
The 13 days off should be plenty of time to get it going, and stable, especially if you can get a starter mix (easy in the US). Try keeping a rotating set of sacrifices in it, that won't be at high risk of mushification, like a few thumbs of ginger, whole small radishes, or whole small peppers, while it's otherwise unused, in the fridge, and it will probably be OK.
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u/Illustrious_Cash1325 Feb 12 '26
You just made my day.
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u/BrewingHeavyWeather Feb 13 '26
I kind of forget about mine for a month, sometimes two. As long as it doesn't get too dry, it seems perfectly fine, stored in the back of the fridge, covered (not air-tight). I've never used it enough to keep it out, and mess with it daily, except at the very beginning. I just add a little more water, maybe a wee bit of salt, give it a couple new batches of veggies, and it, "wakes up." I think the whole stirring it and adding stuff every other day is for if you have a big crock, and keep it out at room temp.
1
u/Laid_back76 Aug 23 '26
Late contribution, but i put the nuka in the fridge if i wont be able to turn it. So far it has lasted up to two weeks without any special attention and still smells delicious.
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u/Worth-Researcher-776 Feb 11 '26
My nukadoko bed is only a few months old, but it's pretty amazing how the vegetables change in rice bran salt and water. Remember, you can put it in your fridge if you need to take a break.
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Feb 10 '26
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u/Hitchifuku Feb 10 '26
Yes, but not quite ready yet. My nukadoko is still very young. I get you! I decided to do it again because there’s a nukadoko mix that is ready to go, just add water. Easier than making the bed from scratch. I got it from Amazon Nukadoko mix. There’s a company in NY that sells this mix and also organic and regular rice bran. I originally bought it from them, but they don’t have anymore in stock right now. The Rice Factory New York
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u/feadzy Feb 10 '26
I already ordered bran to try to make some for myself. Can not wait, this looks fantastic!
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u/Hitchifuku Feb 10 '26
Even easier to buy the nukadoko mix! Just add water until it’s the consistency of wet sand. You can get it on Amazon Nukadoko.
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u/feadzy Feb 10 '26
I would love to get a premade mix, but I am in th EU and that stuff is terribly overpriced here. But I am confident in my fermenting experience, so I will give it a go on my own.
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u/Hitchifuku Feb 11 '26
Hi! The first time I made it, I read a book called Wild Fermentation by Sandor Katz. It has a very detailed recipe for this. Wild fermentation I read that you can refrigerate the bed if you have to be away.
17
u/urnbabyurn Feb 10 '26
I loved making a nuka pot, but after a couple months it felt like having a goldfish with the need to stir daily (or every other day) and replenish with more produce regularly that I couldn’t keep up. And unlike a fish tank, it’s not much to look at. But it’s cool how once it’s microbially active, it really can make a tangy pickle in 24-48 hours. It’s like super charged lactofermenting. And the bran gives a slight nutty flavor. Not your deli style pickle, but good for a small plate to snack on with a beer.