[Preservation standard: about 1 year] Detailed explanation of tips for making "Nukazuke (pickled) that does not fail" that can be easily done at home and "daily care methods". The best time to make a bran floor from late June to early July!
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▼ Material
Rice bran: 1 kg
Water: 4 cups (600cc)
Salt: 160g
Beer: 1 cup (150cc)
Kelp: 10 cm x 2 sheets
Chili pepper: 2-3 bottles
Garlic: 1 piece
Sansho fruit: Appropriate amount
Sute (waste) vegetables: 200g x 5-7 days
・ Leaves of cabbage, Chinese cabbage, radish, turnip, carrot, etc.
▼ Point
Moisture content changes depending on the weather and humidity
Ideal for making bran floors from late June to early July
Wipe off the rice bran on the edge
Fun cooking → Energetic fermented food
If the bran floor becomes soft, add rice bran: 1 cup + salt: 1 tablespoon
I'll replace the vegetables every day for 5 to 7 days and touch the bran.
Can be stored for 1 year if touched every day
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▼ Countryside Soba Kawahara
Address: 3239-1 Sumishohigashi, Manno-cho, Nakatado-gun, Kagawa Prefecture
Shopkeeper: Emiko Kawahara
Facebook page:   / inakasobakawahara  
Map: https://goo.gl/maps/zySHiXbvqtdZTfqx8
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