Is Japanese rice bran kimchi used to eating in China?

Some people in China may not like Japanese rice bran kimchi, while others do. They eat too much and naturally get used to it.

Rice bran kimchi is a traditional Japanese food, but it is not common in China. Many people only know it on the internet or on Japanese TV dramas.

What is the taste of rice bran pickles?

Rice bran pickle is made of rice bran, radish peel, sea salt, pepper, mushroom powder, etc. Cooked rice bran pickle is slightly sour and has obvious sour aroma, similar to China sauerkraut, but more distinctive than sauerkraut.

How to make Japanese rice bran kimchi?

When making Japanese rice bran just now, you need to prepare 500 grams of fine rice bran, 300 grams of cold boiled water, some small peppers, kelp, mushroom powder, firewood fish powder and vegetable skin.

Clean the prepared kelp, cut it into small pieces, put the rice in a clean container, add the prepared pepper, the processed kelp, mushroom powder, firewood fish powder, and then add the prepared sea salt.

Just like rice bran with cold boiled water, cold boiled water must be added several times. During the adding process, rice bran should be continuously stirred until it becomes as wet as Wei Zhi.

Prepare a proper amount of radish skin, cut it into pieces, then put it into rice bran, marinate it for 3~4 days, and pour out the marinated water every day. The properties of Japanese rice bran kimchi are similar to those of China kimchi. The longer the fermentation time, the better the taste, and it can be reused after fermentation. On the fourth day, the rice bran marinade is ready.

At this time, you can put some vegetables such as cucumber, carrot and eggplant in the rice bran for pickling according to your own needs. Different vegetables can be taken out at different times. Marinate with cucumber for one day, and take out carrots and white radishes after 2-3 days. The pickled Japanese rice bran kimchi has a unique flavor and a particularly good taste.