• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • Mike Haasl
  • Pearl Sutton
  • paul wheaton
  • r ranson
  • Burra Maluca
  • Joseph Lofthouse
master gardeners:
  • jordan barton
  • Leigh Tate
  • Carla Burke
  • Greg Martin
  • Jay Angler
  • John F Dean


Posts: 3620
Location: woodland, washington
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I've been meaning to start some nuka pickles (nukazuke?) for years, but never came across any rice bran (nuka) to use. the stuff's almost a waste product in Japan, so it's readily available and cheap. brought some back, so I'm finally ready to get started.

has anybody tried this ferment? I know the basics from reading Wild Fermentation, but I'm curious about successes and failures and how much work it actually is. does remembering to stir twice daily get onerous? does forgetting to stir lead immediately to putrefaction or is there some leeway? are the results really exceptional or just sort of good? any valuable lessons learned along the way?
Goodbye moon men. Hello tiny ad:
Solar Station Construction Plans - now FREE for a while
    Bookmark Topic Watch Topic
  • New Topic