Japanese Rice Bran Pickles

Here’s a great guide to making nukazuke.

Variations of Tsukemono

Prepare nukadoko, the rice bran used for pickling vegtables:

Put 2 cups plus 2 T of water in a pot, add 4 T salt. Bring to a boil, then cool. Put one pound of nuka (rice bran) in a large, clean container, little by little, add salt water, mixing well until nuka is the same consistency as miso.

Mix in 6-8 slices of ginger, 4-5 red peppers for flavor. Let nukadoko set over night.

The next day, mix completely again then add vegetables for fermentation. Let all of this set over night again.

Repeat step (4.) for about two days.