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Pickles
There are many kinds of pickled rice barn in Japan, and its number of kinds is huge compared with the world. The number of that is 600. Many of them make use of their area’s climate.
Bran pickles are made by mixing rice bran with salt and water or making them on the floor and pickling vegetables. Lactic acid bacteria attached to vegetables break down sugar and protein contained in bran (rice germ and epidermis) to produce good taste. Butyric acid bacteria and yeast are also involved.
History
Tenpyo era・・・Pickled melon and greens by salt
Heian era・・・Barn pickles and vinegar pickled. Some of them used as medicine.
Muromachi, Edo era・・・Be famous at whole Japan.
Kinds
Pickles is the food such as vegetable which flooded into barn with salt and make better a smell.
There are pickles which needs fermentation and which don’t need it.
For example, there are barn pickles and Koji pickles in pickles which need fermentation.
And there are vinegar pickles and Fukujin pickles in pickles which don’t need fermentation.
How to make Pickles?
Column
Where is barn?
We always eats rice which eliminated chaff.
When eliminating, we cut off the embryo and face skin whose feeling are bad, but actually barn material is them.
Barn includes more nutrition(Vitamin, dietary fiber etc.) than white rice.
Salt content
Someone thinks that pickles are bad for our body because of its salt. However, pickles don’t include so many salts. Soy sauce includes 15~18% salt, and soy paste includes 11~13% salt. In contrast, pickles includes only 2％salt, so it isn’t bad for out body.