Fruiting vegetables
Zucchini NukazukeHalved and Pickled Raw for 24 Hours
Zucchini is a summer squash that’s also good raw. It can go straight into the nuka bed raw, and keeps a pleasant, cucumber-like bite while the bran flavor soaks in.
Its mild taste makes it very easy to eat as nukazuke.
| Prep | Trim the ends and cut in half. Halve large ones lengthwise too |
|---|---|
| Pickling time | 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 zucchini nukazuke
- Wash: Rinse and cut off both ends.
- Cut: Cut in half crosswise. Halve thick ones lengthwise as well so they pickle faster.
- Pickle: Bury in the nuka bed and cover with bran.
- Take it out: Rinse off the bran, slice into thin rounds or half-moons, and serve.
From bed to plate
How to eat it
- Thinly sliced: Drizzle with olive oil and black pepper for a Western-style snack.
- In a salad: Slice thinly and combine with tomato and cheese.
- If it’s over-pickled: Chop, soak briefly in water, and toss with canned tuna and mayonnaise.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
