Guest guest Posted May 7, 2011 Report Share Posted May 7, 2011 Just wondering how nukazuke is different from regular fermented cucumber pickles? how does that increase acetic and citric microbes? thanks! claire Posted by: " isao haraguchi " dw1@... isaoharaguchi Thu May 5, 2011 6:23 am (PDT) I started a new batch of Nukazuke for this summer with the hope in mind to increase acetic and citric microbes as well as lactic microbes. Whether with hope or not,those will increase naturally though. I read that maintaining intestinal microbial flora (garden) balance helps keep brain activity clearer. I like clear brain hopefully to enhance current conditions of damness. LOL! isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2011 Report Share Posted May 7, 2011 After starting the batch and as you turn over the vegetables, lactic bacterias and yeasts occurr and start fermentaion. Yeasts will produce alcohols from sugar in vegetables and nuka. Then enough alcohol get built up in nuka batch,acetic microbes, citric microbes and kalvonic microbes occurr and turn their acetic acid from alcohols. Citric acid (Vit C) and acetic acid neutralize or deform lactic acid (Fatigue) built up in the body. Many fermentation phonomena happen simultaneously and in chain. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2011 Report Share Posted May 18, 2011 > Just wondering how nukazuke is different from regular fermented cucumber pickles? how does that increase acetic and citric microbes? > > thanks! > claire Well,there are different comparisons. One of them is while the ordinary pickling is single fermentation,nukazuke pot is sort of multiple fermentation. You bury or submerge vegetables into fermenting bran and on the following day or next to take them out well pickled ones. Then you treat new sets of vegetables into the pot and bury them. So this continues on and on so long as you maintain nukazuke pot going and you supply vegetables to put in. In summer when the air temperature is over 30C,the fermentation goes so fast that you may feel like a locomotive operator to put veges into pot and take out then eat in 4 to 6 hour cycle. :-) isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 Thanks Isao! found an interesting article with details on how to make nukazuke. If I ever find a local source of rice bran, I'd like to try this...... http://kyotofoodie.com/tsukemono-aka-kabura-nukazuke-from-nishiki-market/ Posted by: " isao haraguchi " dw1@... isaoharaguchi Wed May 18, 2011 9:15 pm (PDT) > Just wondering how nukazuke is different from regular fermented cucumber pickles? how does that increase acetic and citric microbes? > > thanks! > claire Well,there are different comparisons. One of them is while the ordinary pickling is single fermentation,nukazuke pot is sort of multiple fermentation. You bury or submerge vegetables into fermenting bran and on the following day or next to take them out well pickled ones. Then you treat new sets of vegetables into the pot and bury them. So this continues on and on so long as you maintain nukazuke pot going and you supply vegetables to put in. In summer when the air temperature is over 30C,the fermentation goes so fast that you may feel like a locomotive operator to put veges into pot and take out then eat in 4 to 6 hour cycle. :-) isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 This sounds great! Fermented veggies in 6 hours, wow!!! Isao, how do the strains that grow in the pot vary from the traditional lacto fermented veggies? Thank you, Millie Quote Link to comment Share on other sites More sharing options...
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