Nukazuke: Japanese Rice Bran Pickles

Friday, April 24th, 2009

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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.

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Sauerkraut: Part 2

Friday, April 24th, 2009

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Tim’s homemade pork sausage with prunes and Nancy’s bacon-studded potato salad made tasty companions to my apple-sweetened sauerkraut. The cabbage’s crisp tartness was an excellent foil for all that meaty goodness.

By the end of the afternoon, the crock was mostly empty. There’s a cup or two left, not quite enough for a choucroute garnie but plenty for a most satisfying Reuben sandwich. I love eating the pickled apple slices, too, and so will be sure to include them in future batches.

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