All-Purpose Pickling Base 1
A rice bran-based pickling bed for vegetable pickling, made with rice bran, salt, citrus peel, and bonito flakes.
Ingredients
rice bran
600 g
water
1200 ml
salt
120 g
lemon peel (washed, air-dried to remove moisture (~1 day), cut into thick strips)
20 g
orange peel (washed, air-dried to remove moisture (~1 day), cut into thick strips)
20 g
tangerine peel (washed, air-dried to remove moisture (~1 day), cut into thick strips)
20 g
chili peppers
5
bonito flakes
50 g
Instructions
1
Pre-Preparation
Wash lemon peel, orange peel, and tangerine peel, air-dry to remove moisture (about 1 day), set aside
2
Step 1
Sift the rice bran
3
Step 2
Stir-fry over low heat until golden brown
4
Step 3
Bring water to a rolling boil, add salt and stir until dissolved, then mix in the stir-fried rice bran while hot to form a thick paste, let cool and set aside
5
Step 4
Cut the air-dried lemon peel, orange peel, and tangerine peel into thick strips, mix with chili peppers and bonito flakes into the rice bran paste and stir well, transfer to a sterilized container, seal tightly with plastic wrap and secure the opening, let ferment for 2 days
