Nukadoko, ready to use fermented rice bran bed for pickling vegetables

Nukadoko or Nuka is a common and traditional method used in Japan to make pickles and fermented foods. It is created by fermenting rice bran with salt, kelp, chili peppers and other ingredients with active lactobacillus. While this method has been used for centuries in Japan for gut health, it can be difficult to maintain a pickling environment at all times as it requires daily maintenance. Thus, Koshei Food's popular ready to use nuka makes it convenient to make Japanese pickles (tsukemono) any time you'd like. 

Simply clean and rinse your vegetables (cucumber, radish, eggplants, asparagus, tomatoes, etc.). Cut vegetables into smaller pieces. Bury your vegetables into the rice bran, remove the air from the bag and place it in your refrigerator. After 8-12 hours depending on the vegetable, remove the vegetables and they are ready to eat!