Some people in China may not like Japanese rice bran pickles, while others do. If they eat too much, they will naturally get used to them.
Kimchi with rice bran is a traditional Japanese food, but it is not common in China. Many people only know it online or on Japanese TV dramas.
what's the taste of rice bran pickles?
Rice bran pickle is made from rice bran, radish peel, sea salt, pepper, mushroom powder and so on. Cooked rice bran pickles are slightly sour and have obvious sour aroma, similar to China sauerkraut, but more unique than sauerkraut.
how to make Japanese rice bran pickles.
just now, when making Japanese rice bran, you need to prepare 5g fine rice bran, 3g cold boiled water, some small peppers, kelp, mushroom powder, firewood and fish meal, and vegetable skins.
clean the prepared kelp, cut it into small pieces, put the rice in a clean container, add the prepared pepper, processed kelp, mushroom powder and firewood fish powder, and then add the prepared sea salt.
just like adding cold boiled water to rice bran, cold boiled water must be added several times. During the adding process, the rice bran should be continuously stirred until it becomes as wet as Wei Zhi.
Prepare a proper amount of radish skin, cut it into pieces, then put it in rice bran, marinate it for 3-4 days, and pour out the marinated water every day. The properties of Japanese rice bran pickles are similar to those of China pickles. The longer the fermentation time, the better the taste, and it can be reused after fermentation. 3. By the fourth day, the rice bran marinade was ready.
At this time, you can put some vegetables such as cucumber, carrot and eggplant in the rice bran for pickling according to your own needs. Different vegetables can be taken out at different times. Marinate with cucumber for one day, and take carrots and white radishes out after 2-3 days. The pickled Japanese rice bran pickles have a unique flavor and taste particularly good.