Fruiting vegetables
Green Pepper NukazukeRaw, Pickled for 2 Days Is Just Right
The slight bitterness of green peppers goes well with the bran. They can be pickled raw, so prep is easy.
Japanese green peppers (piman) are smaller and thinner-walled than American bell peppers, but even so, one day wasn’t enough for the bran flavor to come through. After 2 days, they were soft and just right. With thick-walled bell peppers, cut them into strips or allow longer.
| Prep | Halve lengthwise, remove the stem and seeds, and pat dry |
|---|---|
| Pickling time | 48 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 green pepper nukazuke
- Cut: Halve lengthwise and remove the stem, seeds and white ribs.
- Pat dry: After washing, wipe out the water inside with a paper towel. Leftover water makes the bed watery.
- Pickle: Bury them so bran fills the hollows, and cover with more bran.
- Take them out: Rinse out the bran inside too, cut into thin strips and serve.
From bed to plate
How to eat it
- Thin strips: A few drops of sesame oil make it a great side for rice.
- Stir-fried: If it’s over-pickled and sour, cut it into thin strips and stir-fry with small dried fish (jako) or bacon. The sourness softens.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
