Fruiting vegetables
Green Bean NukazukeBoil 2 Minutes in Salted Water for Bright, Crisp Beans
The crisp texture of green beans and the flavor of the bran go well together, and they turn out quite tasty.
Green beans shouldn’t be eaten raw, so boil them in salted water before pickling. Cooling them quickly in ice water after boiling keeps their color bright.
| Prep | Trim the ends, boil 2 minutes in salted water, cool in ice water and pat dry |
|---|---|
| Pickling time | 16–24 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 green bean nukazuke
- Trim: Cut off the stem ends. Remove the strings if they bother you.
- Boil in salted water: Add salt to boiling water and boil for 2 minutes.
- Cool in ice water: Plunge them straight into ice water to set the color. Putting warm food in the bed weakens the lactic acid bacteria.
- Pat dry: Wipe them dry thoroughly with paper towels.
- Pickle: Lay them in the nuka bed and cover with bran.
- Take them out: Rinse off the bran, cut into easy-to-eat lengths and serve.
From bed to plate
How to eat it
- As is: Good for filling gaps in a lunch box.
- With sesame: Cut and toss with ground sesame seeds for a side dish that’s salted just right.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
