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Post by Noriko on Sept 22, 2008 19:27:58 GMT -5
Well, a little miso wouldn't hurt, as a flavoring agent. Some websites I've been looking at mention one could add miso to a nuka bed. So I added 1/4 a teaspoon of miso and the same of yeast (well, I had to put the yeast in water and then put a bit of the liquid in there). I've seen a few recipes that call for beer in the nuka. Wonder what sake would do.... Maybe another batch. (:
As for soap, I tend to use hand sanitizer a lot- a bit of a habit I accidentally picked up from a roommate.
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bovil
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Post by bovil on Sept 22, 2008 20:05:59 GMT -5
Well, a little miso wouldn't work, as a flavoring agent. Some websites I've been looking at mention one could add miso to a nuka bed. So I added 1/4 a teaspoon of miso and the same of yeast (well, I had to put the yeast in water and then put a bit of the liquid in there). I've seen a few recipes that call for beer in the nuka. Wonder what sake would do.... Maybe another batch. (: For all this fiddling, you would have probably been better off buying one of the "Nuka-Doko" or "Nukazuke no Moto" brand prepared nukadoko kits. Either is a good starter culture, and already has the good bacteria and yeasts.
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Post by Noriko on Sept 22, 2008 20:14:29 GMT -5
Yeah, but I didn't see one in the mart. *shrugs* I'm having fun with it though.
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Post by solveig on Sept 22, 2008 23:30:42 GMT -5
Noble Cousins!
Greetings from Solveig! Somewhat off topic, but I thought I would mention that my farmer friends on Sado Island used to wash their dishes with rice bran instead of soap.
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Post by Noriko on Sept 22, 2008 23:33:17 GMT -5
I don't see why not--- though it would probably clog the sink here (; I've also heard of nuka bran being used as a skin treatment, which sounds interesting. Probably works similar to the way an oatmeal skin masque does.
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Sept 23, 2008 17:13:27 GMT -5
Two words, Hime. Dish pan. (I grew up in an old house and food debris stayed OUT of the drainpipes!)
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bovil
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Post by bovil on Sept 25, 2008 1:25:02 GMT -5
Well, a little miso wouldn't hurt, as a flavoring agent. Some websites I've been looking at mention one could add miso to a nuka bed. I think I've found where this misconception comes from. The full name for bran paste is nukamiso. Some people on web fora have interpreted that as meaning it's nuka mixed with miso. They're wrong. It's not nuka + miso. It's a miso (used in its general sense, a term for any fermented paste) made from a nuka (rice bran) base. Dried soy beans are a recommended addition to your nukadoko. They will absorb excess moisture in the bed (preventing it from going sour) and add flavor. So I added 1/4 a teaspoon of miso and the same of yeast (well, I had to put the yeast in water and then put a bit of the liquid in there). I've seen a few recipes that call for beer in the nuka. Wonder what sake would do.... Maybe another batch The point of adding beer is to provide starter yeasts. If you're going to try beer, it's got to be unpasteurized draft beer that might have some live yeast cultures left in it. I would be leery of adding sake. Its much higher alcohol content could have an adverse effect on the nukadoko cultures starting. I'm also not sure what, if anything, commercially-available sake could contribute to the nukadoko (besides moisture). I'm in general leery of fiddling with fermented food recipes until I've mastered a traditional method (don't ask about my first attempt at mead). Cherry-picking recipes for interesting things without understanding the process is a smidge dangerous. There's a lot that can go wrong with fermentation, and bad cultures can be very bad. Joi Ito's nukamiso guide is most consistent with the recipes in my books.
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Post by Kôriki Ryuushirô Hiroshige on Sept 25, 2008 6:55:46 GMT -5
The point of adding beer is to provide starter yeasts. If you're going to try beer, it's got to be unpasteurized draft beer that might have some live yeast cultures left in it. If you want to add the beer, don't use any commercially made beers, as all of these have been pasteurized. Your local "brew pub" might be a source, but I would ask if they pasteurize. Otherwise find a "homebrewer" (as a number of us are in the SCA just ask around your local group), we never pasteurize the beer.
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Post by Noriko on Sept 25, 2008 11:03:00 GMT -5
I've pretty much stopped fiddling with it now and seeing what happens. I think having just a cloth with rubber bands over the top helps a lot, though it's making my kitchen smell a bit weird but whatever. That's the main problem is that I'm not quite sure what it is supposed to smell like- a 'sweet' smell to me may be a 'sour' smell to someone else. However, the smell isn't as strong as when it was in the plastic bin.
Edit: I did put in some crushed egg shell. I washed the eggs and put them in a hot oven for a while to kill any bad bacteria (samonila etc.)
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Post by solveig on Sept 25, 2008 22:06:21 GMT -5
Noble Cousin! Greetings from Solveig! I did put in some crushed egg shell. I washed the eggs and put them in a hot oven for a while to kill any bad bacteria (samonila etc.) Why?
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Post by Noriko on Sept 25, 2008 22:35:21 GMT -5
Putting in egg shell can help reduce acidity/sourness.
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bovil
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Post by bovil on Sept 26, 2008 12:37:46 GMT -5
Putting in egg shell can help reduce acidity/sourness. Eggshell and mustard powder are commonly used to reduce sourness. Salt can also be used. How do they work? Increasing the salt concentration slows fermentation and slows acid production. Eggshells react with the acid that's already in the nukadoko, reducing acid levels (increasing pH for you chem types). Changing the pH can make the bed more hospitable to desirable cultures and less hospitable to undesirable cultures. They also absorb moisture (which increases the salt concentration to a tiny degree). Eggshells, though, are normally only used to "cure" a sour bed, not during the starting process. I haven't the foggiest why dry mustard powder makes a difference. I can guess that, like eggshells, dry mustard absorbs moisture (increasing the salt concentration to a tiny degree). It's a tested and traditional solution, though. Dry mustard powder is commonly added to a bed during the starting process. Souring of a bed can be caused simply by too much moisture/liquid in the bed. If your nukadoko is feeling too wet, it's important to take up some of that excess moisture. Adding dried soybeans is a common and traditional trick, but so is setting a (new) dry sponge or a few layers of paper towel on the surface of your nukadoko and just letting some of the moisture absorb out.
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Post by Noriko on Sept 26, 2008 19:27:55 GMT -5
Well, it felt kind of wet/sour and I think the eggshells helped. It's smelling much sweeter (though not, like, beautifully fragrant or anything). I had a little taste and it's nicely mild though not too salty... I held the mixing spoon in front of my rat's faces and they *freaked* and tried to majorly nom on it. Something about it, they liked a lot. Then again, I've caught them licking the bottom of my sneakers, so they're probably not the best judge of tastiness...
Edit: Meanwhile, the daikon put in a mix of soy sauce, vinegar and sugar, all in a pickle jar in the back of the fridge a month ago are developing quite nicely. Could be a mote sweeter but yum yum!!!
Edit2: Annnnd another batch goes south. I think I'm going to quit the nuka bran pickle project for now. Especially since the jar in the fridge technique works quite splendidly.
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Post by Noriko on Sept 30, 2008 17:58:44 GMT -5
Well, I'm sorry I don't have any positive results for this project other than the amazing 'cheater' fridge daikon project as afore mentioned. I'm making some more for an upcoming event (it's a toss up between bringing a pickle platter or making a tart). So, here's at least a picture of an adorable daikon. It's a daikon rat!
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bovil
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Post by bovil on Sept 30, 2008 18:26:40 GMT -5
Well, I'm sorry I don't have any positive results for this project other than the amazing 'cheater' fridge daikon project as afore mentioned. I'm making some more for an upcoming event (it's a toss up between bringing a pickle platter or making a tart). So, here's at least a picture of an adorable daikon. It has a tail!!!! Very cute. How soon is the event? Chunked and quartered diakon should only have to sit in the bed for a day or two before it's ready, and should be served shortly after being pulled from the bed and washed. BTW, soy/mirin marinated daikon slices aren't cheating; there is a very traditional quick diakon pickle recipe that uses a soy/mirin brine.
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