Homemade Fermented Salt (Nuruk Salt)
How to Make Nuruk Salt at Home Using Homemade Rice Nuruk
Previously, I made fermented salt using store-bought rice nuruk powder. The result was quite flavorful and great for cooking. However, using homemade rice nuruk allows for better enzymatic activity, creating an even more delicious fermented salt. The process is incredibly simple, so why not give it a try at home?
Ingredients- Homemade rice nuruk 100g
- Lukewarm water 100g
- Korean sea salt 35g
Cooking Instructions
Step 1
First, take your homemade rice nuruk out of the freezer about 30 minutes before you plan to use it. Once it’s thawed to a lukewarm temperature when you touch it, gently rub it with your hands. This process helps to awaken the microorganisms in the rice nuruk, preparing them for fermentation.
Step 2
Combine the lukewarm water and Korean sea salt with the softened rice nuruk. Mix them well. Transfer the mixture to a clean, airtight container. Let it ferment at room temperature for about a week, stirring it once a day with a wooden spoon or chopsticks. This ensures even fermentation.
Step 3
And just like that, your low-sodium fermented salt is ready! The rice grains will remain mostly intact. If you prefer a smoother consistency for cooking, you can briefly pulse it in a blender or food processor.
Step 4
This homemade nuruk salt can be used in any dish where you would normally use regular salt or soy sauce. It’s particularly wonderful for adding a depth of umami flavor to soups, seasoned vegetables (namul), stir-fries, and other dishes where you want to enhance the taste.
