Nukadoko Bed (Nukazuke)

Soak rice and kombu in 500 ml water for duration of the prep

Dissolve salt with the other half of the water, using heat to ensure it is thoroughly dissolved.

Toast rice bran in a large pan over medium-low or low heat until lightly browned and fragrant; feel free to do this in batches to avoid burning. Place in a large mixing bowl to cool.

Once cool, mix all of the the water, kombu, rice, and bran; the consistency should be similar to miso. It should clump easily and not crumble, but should not be overly wet.

Place a layer of bran at the bottom of a food-safe container with a lid that is not airtight. This will eventually need to go into your fridge after a few weeks. Embed the bottom layer with the peppers and scrap veggies and pack the rest of the bran into the container.

Compact and flatten the top layer and use a damp paper napkin to wipe the rim of the container if necessary. Cover and place in a place without direct sunlight. Mix twice daily for the first week or so, I usually do it after waking up and before heading to bed.

Replace the scrap veggies every 2-3 days, for the first 2-3 weeks, then use actual veggies. Experiment with the duration of fermentation to ensure the veggies are briney and mineral-y tasting, without being overly salty. Taste your bran to remember what you should be aiming for, and place in the fridge to slow the fermentation process. Be sure to mix at least once a day, and place veggies in regularly.

Lastly, add umami ingredients freely as your bed matures. It will become more complex naturally the longer you use it, and families can keep beds going for generations, much like sourdough yeast. Other common recommendations once the bed has matured are dried shiitake mushrooms and garlic cloves. The most important ingredient is the mixing with clean hands!