Nukazuke
Japanese rice bran pickles, made at home in the fridge.
Pickling times and photos for 35 foods, from vegetables to eggs, cheese, meat and fish.
Getting started
Nukazuke (ぬか漬け) are Japanese pickles made by burying vegetables in a bed of fermented rice bran, called a nuka bed or nukadoko. The bran ferments with lactic acid bacteria, and the vegetables come out lightly sour, salty and full of flavor, usually after just half a day to a day.
Fruiting vegetables11
Leafy greens3
Root vegetables6
Flower vegetables2
Stem vegetables1
Yams and tubers1
Aromatics1
Meat2
Fish1
Eggs and dairy4
Beans2
Fruit1
Can't decide what to pickle today? Let the nukazuke fortune choose for you.