I always wanted to try my hand at making “Nukazuke” and I finally started.
Nukazuke is a type of pickle made in traditional Japanese pickling methods. 

Japan has many foods that are born through fermentation such as natto, soy sauce, and miso.
Nukazuke is one of those that can easily be made at home. 

The “Nuka” in Nukazuke refers to rice bran. It is the outer husk of rice that is produced when brown rice is polished. Mixing the bran with water and salt creates the  "Nuka-doko" (bed of bran). In this process, microorganisms such as lactobacilli and yeast repeatedly multiply, producing many umami ingredients. Vegetables placed in this process add to the flavor of the nuka-bed and become delicious "nuka-zuke" (pickles).

Eating nukazuke every day is an easy and convenient way to consume lactobacilli which aids in maintaining your health. The nuka-doko (bed of bran) is packed with lactobacilli which thrives in the chemical reaction of fermentation, it requires daily care to preserve the quality. This bit of extra care is part of the fun.