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nuka

 
steward
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Location: woodland, washington
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I've been meaning to start some nuka pickles (nukazuke?) for years, but never came across any rice bran (nuka) to use. the stuff's almost a waste product in Japan, so it's readily available and cheap. brought some back, so I'm finally ready to get started.

has anybody tried this ferment? I know the basics from reading Wild Fermentation, but I'm curious about successes and failures and how much work it actually is. does remembering to stir twice daily get onerous? does forgetting to stir lead immediately to putrefaction or is there some leeway? are the results really exceptional or just sort of good? any valuable lessons learned along the way?
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