Make authentic Japanese pickles (narazuke) at home with this Sake Lees (aka Sake Kasu) pickling base (Kasu-doko) direct from Japan.
Pickle delicious cucumbers, radishes, eggplants, melons and other vegetables with this aged Sake Lees.
All natural with no additives.
*Please note that this is sake lees for pickling, and is not recommended for amazake or for soup.
*Depending on how this product is stored, it may turn brown or white. Film-like substances (yeast) or white particles (amino acids) may be seen on the surface, but this does not affect the quality. Mix well before use. *Liquid may separate from this sake lees product, however that does not affect the quality.
Details: How to pickle kasuzuke or narazuke
*Details on how to pickle kasuzuke are also listed on the back of the package in Japanese.
Prepare a large container and add 200 grams of salt to 1.5 kg of vegetables. Let sit for 3 to 5 days. (The total weight is about 3 kg.) After 3-5 days, mix 1.5 kg of sake lees with 300 grams of sugar, 30 ml of shochu (soju), and 30 ml of mirin. After wiping the salted vegetables with a cloth to remove the moisture, add the seasoned sake lees to the salted vegetables Sprinkle some shochu (soju) on the surface and adhere the wrap to the lees. Cover the container with about 5 sheets of newspaper and tie tightly with string. Store in a cool place for about 3 weeks. Rinse the pickled sake lees with water and cut into bite-size pieces before eating.
