Root vegetables
Carrot NukazukeHalve Lengthwise, Skin On, and Pickle a Day or More
Peeled carrots pickle a little faster, but much of the flavor is just under the skin, so we recommend pickling them with the skin on.
Carrots are firm and take a while for the bran to soak in. After one day they have only a light nuka flavor. For a stronger pickle, leave them longer than a day.
| Prep | Scrub the skin, trim both ends and cut in half lengthwise |
|---|---|
| Pickling time | 24 hours or more |
| 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 carrot nukazuke
- Wash: Scrub the skin well with a brush and pat dry.
- Cut: Cut off the top and the tip, and halve lengthwise. Quarter thick carrots lengthwise so they pickle faster.
- Pickle: Bury them in the nuka bed and cover with bran.
- Take them out: Rinse off the bran, slice thinly on the diagonal or cut into thin strips, and serve.
From bed to plate
How to eat it
- Thinly sliced: The thinner you slice it, the more you taste the bran.
- As a salad: Cut into thin strips and toss with sesame oil or olive oil, like a carottes râpées.
- If it’s over-pickled: Cut into thin strips, soak in water, and stir-fry with soy sauce and a little sugar (kinpira style).
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed. To dry it instead, see dried carrots.
