My Nukadoko on Oct. 2/私のぬか床、10月2日

Japanese Food

On September 29, I finally took my nukadoko out of the freezer and thawed it on the kitchen counter.

I had waited for the room temperature to be in the 20-25C range.

On Sep. 30, I transferred the nukadoko to the tupperware container. I smelled it and found it was OK. I decided to leave it for another day.

On December 1, I decided to pickle some carrot. Later, I added some daikon leaves (not shown).

And, on the morning of December 2, I was surprised to see that film yeast had formed. I checked the room temperature, and it was 22C. I took out all daikon leaves and carrot, mixed the nukadoko thoroughly, put back the carrot, and put the nukadoko in the vegetable compartment of the fridge.

I rinsed the daikon leaves and finely chopped them. They were sour like furuzuke (lit. old pickle).

I mixed some of them with natto.

I will have to wait and see what will happen to my nukadoko.

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