Kasuzuke: Pickling In Sake Lees
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Kasuzuke: Pickling In Sake Lees

Kasuzuke: Pickling In Sake Lees

Kasuzuke: Pickling In Sake Lees

Kasu is the left over rice mash from fermented rice and koji during the sake making process and makes a flavorful pickling medium. Kasu can be sourced direct from sake producers or from a Japanese specialty grocer.

6-8 whole small, similarly sized vegetables or similarly sized sliced vegetables

1000g sake lees (dry or wet)

50g sea salt

300g sugar

Splash of sake or mirin (if using dry sake lees)

Salt vegetables with 1 teaspoon of salt. Place in a container with a pickling weight, or other creative weight on the mix overnight. Leave for 1 -12 hours. Rinse and squeeze all excess water out of the vegetable before you proceed with the recipe. In a separate bowl combine sake lees, salt and sugar. Mix well. If you’re kasu is dry, add the sake or mirin to moisten. It should be the consistency of a thick paste now. Using a crock, wide jar or rectangular container, spread part of the sake lees mixture on the bottom. Layer the pre-salted vegetables next and then alternate layers of sake lees with the rest the vegetables. The vegetables should be completely covered. Cover with a loose lid. Ferment at room temperature, out of direct sunlight for 1-5 days and/or up to a year or more for more intense flavor! Like other methods of pickling in beds like nukazuke, you can wait weeks, months or years! If fermenting longer, you may want to use a weight on top to ensure the veggies stay submerged in the paste. Be sure to save the Kasu paste for another couple rounds of pickles!

OTHER USES

Fish: A delicious cooked dish is Kasu Black Cod. Take the mixture from this recipe and marinate cod filets overnight. Wipe off all excess kasu or it will burn. The same can be done with vegetables like asparagus and other meats and fish.

Kasu Amazake: A quick and easy amazake-esque drink, great for rainy days or night caps. Warm rice or nut milk in a sauce pan. Add 1 tablespoon of Kasu per cup of liquid. Sweeten with honey if desired. Add a touch of sake to enhance the boozy quality.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.