Eggs and dairy
String Cheese NukazukeSplit Lengthwise and Pickle 2 Days or More
We tried pickling string cheese, a favorite snack. Cheese and bran go well together.
This time the pickling time was too short, and the bran flavor came out a little weak. To get the flavor in properly, split it in half lengthwise and pickle for 2 days or more.
| Prep | Split in half lengthwise and wrap in a paper towel |
|---|---|
| Pickling time | 48 hours or more (in the fridge) |
| After pickling | Keep in the fridge and eat by the next day |
Tips for pickling
For dairy and other animal foods, it’s better for the smell and for food safety not to put them straight into the main bed. This time we wrapped the cheese in a paper towel.
- Wrapped in a paper towel: The bran doesn’t touch the cheese directly, so it’s easy to take out.
- Coated with bran and wrapped in plastic wrap: Spread bran taken from your bed all over the cheese, wrap it, and keep it in the fridge. The flavor soaks in better. Throw the bran away afterwards.
How to make string cheese nukazuke
- Split: Unwrap and split in half lengthwise. More surface area lets the bran soak in better.
- Wrap: Wrap in a paper towel.
- Pickle: Bury in bran and cover with more bran.
- Take it out: Remove the paper towel, pull into thinner strips and serve.
From bed to plate
How to eat it
- Pulled into strips: As a snack or with drinks.
- On a salad: Pull into thin strips and scatter over a green salad.
We also pickled processed cheese.
