Oh, the horror. We've discovered the worst-tasting thing in Japan: pickles from a nuka-zuke bed
that's gone off.
As we mentioned in the April Fool's Day
post, life around Let's Sharing HQ has gotten quite hectic. I haven't had as much time to attend to the house as I did before, so certain things have gotten neglected. Among them was the pickle bed. According to (in my opinion) the best English-language Japanese cookbook, nuka-zuke
beds should be turned every day to prevent harmful bacteria from developing. Also, if the bed goes off, you should be able to tell because the bed will smell sour. My pickle bed didn't get turned for a couple of days, but when I got back to it, it smelled like it always had. It did have a thin layer of white funk on top, which I scraped off before turning the bed. I put in some daikon and let them ferment for a day or so, like usual, and they came out shrunken and softer, like usual. Then I tried to serve them.
What daikon pickles should taste like: still radishy, but earthy and a little salty.
What daikon pickles should not taste like: radishy spoiled milk.
*sigh* Five months of cultivation down the drain.