How to Pickle Nukazuke

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Nukazuke are vegetables pickled in nukadoko, a living fermentation bed made from rice bran, salt, and water. During the warm summer months, naturally occurring lactic acid bacteria and yeast transform fresh vegetables into crisp, flavorful pickles with a gentle acidity and rich umami. Once your nukadoko has matured, you can enjoy a wide variety of seasonal vegetables in just a few hours. As you continue to care for your nukadoko, its microbial community matures, developing deeper flavor and character over time. Read the story, history, and science of Japanese nukazuke on the blog → Ingredients Nukadoko pickling bed Fresh summer vegetables, such as:Carrot — peel; if thick, cut in halfDaikon radish — peel or leave peel on; cut into halves or quartersYellow beet — peel and cut in halfTomato, zucchini, cucumber — pickle as they are Instructions Choose the vegetables you’d like to pickle. Rub them with 2–3% salt (by weight) to draw moisture to the surface and lightly abrade the skin. This step helps the nukadoko microbes access the vegetable surface more efficiently. After salting, bury the vegetables with salt completely under the nukadoko bed. Pickling time varies depending on the vegetable, its size, and the temperature of your nukadoko. Show more