Japanese-style Rice Bran Pickles

Japanese pickles and pickles are must-have dishes for every meal. Pickled cucumbers, radishes, cabbage, etc. are quite common. Such practices and presentations are also called “bran pickles”? The wisdom of pickling made using rice bran pickles and other fermentation has been passed down from generation to generation. Every family in Japan, summer and winter are suitable seasons for making. What are the cooking stories of the daily cooking made by Japanese household pickles? The observation of Japanese food and cuisine starts with the important cuisine “Branzuke”:

Japanese-style Rice Bran Pickles

Pride in the heart-chaff stains

In today’s Japanese society, men and women, young and old, feel the need to lose weight. Therefore, paying attention to diet is very important. One of the things everyone knows about is: eat vegetables first.

Tokyo said, “Pickle”, generally refers to the winter and summer of salted cabbage bran stains , before all the various housewife hand in the vat house to do, at any time out snacks ﹑ non-staple food to eat.

When I was a kid, I ate “stains” almost day after day. Back then, all Japanese food appeared on the dining table of Japanese families, and Western food was eaten only a few times a year. Therefore, there is almost no question of whether they are worthy or not.

Later, the Japanese dietary life became international. When eating curry rice, hamburgers, pasta, and pizza, it’s hard to avoid feeling a bit awkward to take out the “stains” to eat together. No wonder, nowadays, fewer and fewer Japanese make “soils” by themselves. If you want to eat it, you can go to the supermarket or convenience store to buy it back. Why bother yourself? Only those who are bad temper will continue to make “stains” by themselves. And me, it is one of them.

It’s May, and there are fresh and cheap cucumbers in the vegetable market, ready to make chaff.

Unlike Japanese housewives of the generations of mothers and grandmothers who once had “stain barrels” that were so big that they could be hugged by their hands, my equipment was as small as a house wine. I salt Chinese cabbage in winter. I use a fresh-keeping bag. Inside, I put sliced ​​cabbage, a handful of salt, and sometimes slices of grapefruit or kelp and red pepper. When the cabbage becomes soft, you can take it out. When it becomes sour, the cabbage will carry water, and it will be used for soup or hot pot. The raw cabbage in the refrigerator will get old and dark spots, but the salted cabbage will not. On the contrary, it will be upgraded to sour cabbage, which is amazing. Doing “stains” is equivalent to killing two birds with one stone. It taught me to think that people in the past were really smart.

As for the “bran bed” I use to make “bran stains”, it is a plastic box similar to a large bento box, which has been kept in the refrigerator for many years. I heard that enamel containers are best used to make “bran stains”. They look pleasing to the eye and are not expensive. It’s just that I was writing while taking the kids, and didn’t have time to go out to buy the enamel container. I used the plastic box I found in the kitchen. I didn’t expect it to be used for more than ten years. When Qu got up, I couldn’t help being surprised: the “bran bed” in my plastic box was used when the boss was three years old when he went to kindergarten. Now the boss is 21 years old, and the “bran bed” has a history of 18 years. .

In the beginning, I just mixed rice bran and salt into a plastic box. After a few days, the fermentation process of lactic acid bacteria began naturally. There are almost no restrictions on the materials used for “bran pickles”, as long as they are vegetables that can be eaten raw, they can be used . After being smeared with salt, just bury it in a “bed of chaff”. The ambient temperature in the refrigerator is low, and it takes a little longer to make the “bran stains”; however, you can eat it after two days, and you will feel sour after a week.

Cucumbers, turnips, radishes, eggplants, and cabbage are the most commonly used ingredients for “bran pickles” . Some people use Minghe, yam, carrots, etc. Some people put kelp, chili, and Chinese pepper in the “bran bed” to improve the taste while preventing the “bran bed” from spoiling . According to my own experience, just using rice bran and salt is good enough. The vegetables I took out two days later were cleaned and cut open on small plates. They were beautiful and delicious. The inherent sweetness of vegetables also adds the scent of lactic acid bacteria, which is refreshing and a bit more complex, which is higher than a simple lettuce salad. It is not easy for humans to invent fermented food.

If you eat “bran pickled” vegetables several days a week, there will be less and less rice bran in the “bran bed”. Thus occasionally adding fresh rice bran and a handful of salt. In the first few days, the lactic acid bacteria fermented less vigorously, and it will be better after a while. I usually cook “branzuke” until the Chinese cabbage is on the market in autumn, and then I start to make salted Chinese cabbage. As for the “bran bed”, it was called to rest in the refrigerator. Putting the “bran bed” in a normal temperature environment is easy to break; not in the refrigerator. Sometimes I never open the plastic box once for months, but the “bran bed” in the refrigerator has never been corrupted.

Fresh rice bran is very fragrant, and the pickled “bran pickles” is also very fragrant. However, people in the past said that the “bed of chaff” was smelly. Is the smell of lactic acid bacteria fermented? Or does the broken “bran bed” smell? I took out the vegetables from the “bran bed”, using a spoon, so the “bran bed” won’t stink if my hands don’t touch it. In the past, the Japanese described housewives whose appearance had deteriorated after marriage as “with the smell of chaff”. This is not exactly the same as the Chinese “wife of chaff,” but they obviously have something in common.

In today’s Japanese society, men and women, young and old, feel the need to lose weight. Therefore, paying attention to diet is very important . One of the things everyone knows about is: eat vegetables first. At this time, it is very convenient to have a “bran bed” in the refrigerator at home. Just dig out one or two kinds of vegetables to wash, and you can bring out a dish of vegetables. What’s more, the “bed of chaff” can be traced back to the day when the boss went to kindergarten 18 years ago. The housewife feels proud and ignores the “smell of chaff”.

Note: The bran bed is a mud-like base prepared with rice bran, salt water, etc., and vegetables are buried in the bran.

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