Flower vegetables
Broccoli NukazukeStems Included: Blanch Lightly and Pickle Half a Day
Don’t throw away the broccoli stems! As nukazuke, the stems are just as good as the florets.
The florets turn moist and tender, and the stems get a crunchy bite like a root vegetable. Both go very well with the bran.
| Prep | Cut into small florets, slice the stem thinly lengthwise, blanch briefly and cool |
|---|---|
| Pickling time | 12–18 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make broccoli nukazuke
- Cut: Cut the head into bite-sized florets. Peel the tough outer skin of the stem thickly, then slice it thinly lengthwise.
- Wash: Dirt and small bugs hide between the florets, so swish them around in a bowl of water.
- Blanch briefly: Boil for 30 seconds to 1 minute, keeping them firm.
- Cool completely: Drain in a colander, let them cool completely, and pat dry well. Florets hold water, so turn them upside down to drain.
- Pickle: Bury them in the nuka bed and cover with bran.
- Take them out: Bran stuck between the florets comes off easily if you swish them in a bowl of water.
From bed to plate
How to eat it
- As is: The crunchy stems are addictive.
- In a salad: Mix with boiled egg or canned tuna. The saltiness of the bran works as the seasoning.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
