Starting with pickled bran to early summer! Introducing easy ways to start fermented foods and recommended containers!

Welcome to the deep world of bran pickles

There are various pickle cultures in Japan, and among them, the most attractive feature is "bun pickle". It has become popular as a home-style flavor that has been handed down since ancient times, and in recent years there have been many commercially available bran beds that are easy to enjoy. Pickles are often thought of as a simple food culture where you simply pickle vegetables, but in fact, they are deeply involved in the nature of fermentation. It takes a little effort, but the appeal of pickled rice pickles is that you can develop a taste that suits your taste. This time, we will introduce you to this deep, deep culture of bran pickles and bran beds.

This article covers everything from the history and characteristics of pickled bran, the mechanism and how to make bran beds, the variations of ingredients that are interesting when pickled, how to get started using commercially available bran beds, and the introduction of bran pickled bran containers that are easy to manage in the refrigerator. Why not start your own life in bran pickles while fully enjoying the unique flavor created by the power of fermentation?

Tracing the history of pickled bran

Pickles culture has been loved by Japanese people since ancient times

It is said that in Japan, there has been a culture of soaking vegetables in salt and preserving them since the Yayoi period. "Salted" is essential for storing vegetables for a long time, and has been used as a wisdom to compensate for the lack of vegetables in the winter. Over time, fermented pickles made using not only salt but also miso, koji and bran were also being produced, and a unique pickle culture has blossomed throughout the country.

Today, there are unique pickles all over the country, and among them, "Bran Pickled Pickles" is particularly interesting, as the flavor changes depending on the fermentation and the way the pickled pickles are cared for. Another distinctive feature is that there are some bran floors that are passed down from generation to generation, and there are ingredients and methods unique to each region, making it possible to create detailed variations.

Bunch pickles, which are said to have become popular during the Edo period

The Edo period is often mentioned as an era when bran pickles became popular all over the country. As the development of distribution led to more people eating polished white rice, there is a theory that bran pickles became more established as one of the ways to reuse rice bran that produces. It was also an era when the pickle culture itself flourished among samurai and townspeople cultures, and the cheap and easy-to-pickle bran pickles were useful as a supporting role in the dining tables that support the kitchens of ordinary people.

Even today, pickled bran, which allows you to enjoy the unique flavor simply by pickling vegetables, is extremely popular as a "home-style fermented food in Japan." Although it takes time and effort, the joy of being able to adjust the finish to your liking is that it is more enjoyable.

What is bran bed? The basic mechanism

A "floor" that combines rice bran, salt and water

Rice bran, which remains after polishing, is rich in a variety of plant-derived ingredients. The bran paving is made by adding salt and water to it and stirring it. However, it's not that you can pickle vegetables right away from the start. Until the rice bran has matured thoroughly as a pickled bed, first pickle "discarded vegetables" to promote fermentation.

By mixing this and growing it every day, it creates a unique aroma, acidity and richness, and gives it a deep flavor when pickled vegetables. In other words, bran beds can be said to be "fermentation plants that create a taste that suits your taste." The key is to thoroughly mix the bran at the top and bottom to adjust the fermentation state that changes depending on the environment such as air, temperature, and humidity, without missing any daily care.

Fermented aroma and unique acidity

One of the attractions of fermented Japanese foods such as pickles, miso, and soy sauce is the unique aroma created during the fermentation process. In addition to the aromatic flavor derived from the original rice bran, the acidity increases as the fermentation progresses, creating a complex aroma. Some people may not like it, but once you get used to it, you often start to feel that this scent is the irresistible "reality of pickled bran."

The taste also changes slightly depending on the type of vegetables pickled, the time of pickling, and the temperature change depending on the season. One of the major attractions of bran floor management is that you can enjoy these "different expressions from everyday life."

Basic steps to enjoy pickled bran at home

1. Make a bran floor

First, prepare rice bran, salt and water. If you use commercially available rice bran, there are roasted or fresh types, but you can choose according to your preference and ease of purchase. In many cases, salt is preferred to have larger particles such as salt.

Guidelines for building bran floors

• Rice bran... 1kg
• Salt... Approximately 10% to 15% of the weight of rice bran
• Water... Add little by little while watching the rice bran state.
• (You can also add flavored ingredients such as kelp or chili pepper if you like.)

Put these in a container and stir until they are as hard as miso. Add vegetables for discarding them (such as cabbage leaves or slices of radish) and ferment them over a week, stirring once or twice a day. Vegetables at this stage are called "sucking pickles" and are used to adjust the flavor, so dispose of them without eating them.

2. Pickle the vegetables you want to eat

Once the bran bed has settled down, it's finally time to soak the vegetables for the actual meal. Not only classic vegetables such as cucumbers, radish, carrots, eggplants, and turnips, but also zucchini, paprika, myoga and celery are perfect for pickling bran. The estimated time for pickling varies depending on the vegetable, but if it is short, it is best to take a few hours, and if you want to soak it thoroughly, it is best to take about a day.

When soaking, first lightly wipe off the moisture from the vegetables to avoid the bran bed becoming excessively watery. Once you have pickled the vegetables, remove the bran from the vegetables and slice them to complete the bran pickled bran, which has a refreshing sourness and aroma.

3. Daily care

The condition of the bran floor is so important that it is said that the floor is the life of the bran. After soaking the vegetables, make sure to mix the whole thing thoroughly once a day to ensure that the air reaches the bottom. If the bran bed becomes too soft, you can adjust it by adding a little fresh rice bran or salt.

Fermentation is likely to progress in the summer when the temperature is high, so if you put it in the fridge and stabilize the temperature, the taste will subside. On the other hand, during cold seasons, you can enjoy gentle fermentation even when controlled at room temperature, so you may also be deliberately left at room temperature. Please take care of your child comfortably according to your daily routine and kitchen environment.

How to enjoy pickled bran: From classics to unusual

When it comes to pickled bran, cucumbers and radish are the classics, but in fact, a variety of ingredients go well with them. Here is an example:

Looking at it like this, the interesting thing about pickling bran is that you can pickle a variety of foods, including eggs and tofu, in addition to vegetables. All of these have a unique flavor and texture, so be sure to try out a variety of them.

Commercial bran flooring is also convenient

Pickled bran is attractive, but many people may be worried that "it looks like it's going to be difficult to mix every day" or that the process of disposing of the pickling process will be difficult." For such people, we recommend using a commercially available bran bed that has already fermented.

There are various shapes available, such as in a bag or in a container, but basically, you can easily complete the bran pickle by simply putting vegetables in and leaving them for a few hours. Some products advertise that "it doesn't have to be mixed" is perfect for beginners to start. You can fully enjoy a life of bran pickles by first checking the flavor on a commercially available bran bed, and once you get used to it, try preparing it yourself from scratch.

Make pickled bran more comfortable! How to choose a storage container

The bran floors we take care of every day should be easy to use and keep clean containers. In particular, whether to put it in the fridge is an important point. In recent years, many homes have little space in the kitchen, so compact horizontal and square containers that can fit in the refrigerator have become popular.

There are several types of container materials, including plastic, enamel, and enamel finish stainless steel. Below are some of the pros and cons that are often mentioned:

When choosing, checking things like "whether it fits in the refrigerator", "closing the lid", and "whether there is a water drainer" will make it easier to manage in the future.

3 recommended bran pickled containers

Here we will introduce three popular containers that are suitable for fridge maintenance. Both have lids tightly closed, making it less likely to leak odors in the refrigerator. The product manufacturer's name is clearly stated in the shortcode.

1. Enamel bran pickled container, for refrigerator, with seal lid, water picker [enamel, pickled container, square type, storage container]

Enamel bran pickled container, refrigerator, seal lid, water picker included [Enamel, pickled container, square type, storage container] (Yutaka Make yutaka)

A bran pickled container that is characterized by its shape that can easily fit in the refrigerator. It comes with a seal lid and a water drainer, making it easy to start pickling bran. It is also sufficiently deep and wide, so many people say that it is easy to pickle whole cucumbers and radish.

Amazon

2. Nodahoro Pickle Container Storage Container Enamel Square Rectangle 3.2L with Water Intake White Series Breast Pickled Beauty Made in Japan TK-32

Enamel containers made by a historic manufacturer. The size does not transfer easily and fits easily in the fridge, making it comfortable to manage your bran pickle. The lid has a sealing effect and is said to be easy to regulate the moisture of the bran.

Amazon

3. Yamazaki Enclosed bran pickling case with water taper, white, approx. W28XD16.5XH12.2cm, tower tower 4944

A popular container with its stylish design. The transparent lid makes it easy to see what's inside at a glance, and comes with a gasket to prevent odor leakage. Using the included water drainer, it is easy to take measures to prevent the bran floor from becoming too loose.

Amazon

Frequently asked questions Q&A

Q1. What if the bran pickles become too sour?

If the fermentation progresses too much, the acidity tends to increase. One possible solution is to slow the fermentation rate by using refrigerator management, or to throw away a little old bran bed and add new rice bran. Also, if there is not enough salt, the balance of fermentation will be more likely to be unbalanced, so try adjusting the salt content while tasting it.

Q2. It's difficult to mix every day, what should I do?

If you put it in the fridge, fermentation will slow down, so some people practice mixing it once a few days, even if it's not every day unless it's midsummer. However, if left too much, an unnecessary smell may appear on the surface, so it is safe to mix it with plenty of air from the bottom once every 2-3 days. The more busy you are, the better the refrigerator is to store it.

Q3. The vegetables have been watery and the bran has become loose. How should I deal with it?

First, try to avoid part of the bran floor and lightly absorb the moisture with kitchen paper or something similar. If it's too watery, add a little rice bran or salt to adjust the firmness. It is convenient because it can easily separate moisture by using a container with a special water drainer.

Q4. Will the way you soak it in spring, summer and autumn and winter differ?

In the hot spring and summer, fermentation becomes more active, making it easier to taste even in a short period of time. On the other hand, in autumn and winter, it tends to be slowly soaked. The best part of pickling is not to say which is better or worse, and enjoying the flavor that changes depending on the season. Use different refrigerators and room temperature controls to find out how much you like.

Summary: Start your own life with bran

Unlike simply salting vegetables, pickled bran is fun to develop a unique flavor and aroma by adding a process called fermentation. Mix and care for them every day to change the taste, which can make you feel like you're cultivating a living thing.

Of course, it takes time, but with commercially available bran beds you can skip the initial preparations and soak them immediately, and using a special container that fits neatly in the fridge will make it easier to manage. It's fun to try out classic vegetables such as cucumbers and radish, as well as unusual varieties such as paprika, avocado, and boiled eggs. Enjoy a free-thinking life of bran, while incorporating family preferences and seasonal ingredients.

Incorporate fermented foods that have been handed down for many years in your own style. The act itself will be a rich time to experience a little "Japanese life." Why not try and explore the world of bran pickles today? Every time you come to the dining table, you'll be filled with fresh surprises and enjoying "delicious!"