Get Up 8

In It For Da Nuka

Technically, the nukadoko is now through its maturation phase, and has entered its production phase. Even so, we've been sampling results all along.

The nukamiso's aroma has become sharper and stronger, but not unpleasant.

Pickled carrots are well-received. I like turnips better than Barbara does. They're especially good with a beer, creating a flavor and mouth feel reminiscent of chocolate. Unfortunately, they lose some crunch if they sit in the refrigerator. Radishes—that is, little, round, red radishes—strengthen in their radishy bitterness even to the point where even I don't care for them.

While operating on the turnips, the nukamiso gained a lot of moisture, so I introduced a handful of dried soy beans when I stirred it up. After 24 hours, the beans were noticeably softer, and the nukamiso was slightly less damp. When I initialized the bed, I thought the nuka itself seemed pretty moist. Before adding the salted water or any other ingredients, it would clump if I squeezed it together. Perhaps in any future batch, I should try roasting the nuka, as some methods prescribe.

I'm still trying to figure out how this technique is used for preservation. Vegetables go into the bed and come out a day later. They must be eaten soon after being removed or, as seen with the turnips, they start to lose character. The nuka must be stirred daily, which would disturb vegetables that might be left in for longer than a day anyway. Some questions have arisen:

• Most methods indicate a minimum amount of time they must be left in the nukamiso. Is there a maximum? What is it? My guess is the fermentation would continue and the flavor would become stronger. Based on what I've learned watching Barbara make cheeses and yogurts, I'm guessing this process is similarly a method of giving good microbes the upper-hand over bad microbes. If the veggies are left in the nukamiso too long, do they run the risk of rotting?
• What would happen if no vegetables were placed in the nukamiso for a while?
• What do you do with vegetables being left in the nuka longer than the interval between stirrings? Just take them out, stir, and put them back?

Speaking of Barbara's cheese making, we realized last night that we are at risk of cross-contaminating each other's processes. We're going to work in the kitchen at different times, I think, and try hard not to touch each other's stuff. We may also store our products in different fridges, too. Barbara was working on a batch of yogurt last night when I pulled out some carrots and stirred the nukamiso. It will be interesting to see how the yogurt turns out. (With luck, it will be just fine.)

Thu, 31 Aug 2006 14:33

• food