Pickling Shine Muscats was not on our bingo card, but were we grapeful we tried?【SoraKitchen】
We followed a tip we heard through the grapevine that Japan’s sweet grape variety is even sweeter when pickled in a bed of fermented rice bran. Shine Muscat grapes are in season right now, and we’ve been craving them as a result. We bought our own bunch and began exploring creative ways of eating them […]
We heard a rumor that Japan's sweet grape variety, Shine Muscat, becomes even sweeter when pickled in fermented rice bran. In season, we bought some and began experimenting with creative ways to consume them. We discovered that nukadoko, a fermented rice bran bed, can be used for pickling and is widely available. Using 1 kilogram of jukusei-nukadoko (matured mixture) and a bunch of Shine Muscat grapes, we washed and placed them in the nukadoko bag.
After at least three hours, we removed the grapes, which showed no visible changes in appearance or texture. However, our taste buds were surprised. Despite looking identical to regular grapes, the pickled Shine Muscats had a deeper, sweeter flavor. The saltiness and acidity of the bath seemed to enhance the natural sweetness. We left some grapes in the nukadoko for further fermentation, leaving the decision of whether we preferred this unconventional method to the reader.
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