Archive for the 'Ready in years' Category

Nukazuke: Japanese Rice Bran Pickles

Friday, April 24th, 2009


Having corralled some of San Francisco’s wild yeast and soured my own crock of sauerkraut, it was time to move on to my next live food project: nukazuke. I was still a new convert to the Church of Fermentation, but a recent trip to Japantown helped immerse me completely.