should the surface of the vegetables (not the scrap vegetables, but the acutal nukazuke ones in the end) be pricked? id imagine some small holes/scratches would make the bacteria penetrate deeper and not have as much of a struggle to get thru the vegetable skin
Thank you. One more learning after Natto making. I will try it. The Nukada bed.. Until it ferments we need to mix it every day. But after putting vegetables inside for fermenting we can leave aside without mixing for 2 days. Am I right ?
Yes, during the initial fermentation period of Nukadoko, you need to mix it everyday. Once it is done you may be able to switch to doing it once every 2 days, but it all depends on the temperature. If you keep it in the fridge, you can do it once every 2 days.
I like your videous so much! Thank you! This nukazuke information is very interesting and helpful. Riikka from Finland
Thank you for your comment. I am glad to hear that you enjoy my videos.
should the surface of the vegetables (not the scrap vegetables, but the acutal nukazuke ones in the end) be pricked? id imagine some small holes/scratches would make the bacteria penetrate deeper and not have as much of a struggle to get thru the vegetable skin
I think you can do that if you like. I haven't seen people doing it so much in Japan, since vegetables do ferment pretty easily within a day or two.
Thank you. One more learning after Natto making. I will try it. The Nukada bed.. Until it ferments we need to mix it every day. But after putting vegetables inside for fermenting we can leave aside without mixing for 2 days. Am I right ?
Yes, during the initial fermentation period of Nukadoko, you need to mix it everyday. Once it is done you may be able to switch to doing it once every 2 days, but it all depends on the temperature. If you keep it in the fridge, you can do it once every 2 days.
@@theikigaidiet3790 Thank you, I will try it