Nukazuke pickled cucumber, carrots and radishes out of nukadoko fermenting bed
Print Recipe
4.8 from 5 votes

Tsukemono-Nukazuke rice bran pickle

Tsukemono the Japanese pickle in rice bran called Nukazuke recipe
Prep Time10 mins
pickle time7 hrs
Total Time10 mins
Course: condiments
Cuisine: Japanese
Keyword: Japanese pickle, Nukazuke, Tsukemono
Servings: 1
Calories: 82kcal
Author: Shihoko | Chopstick Chronicles


  • 800 ml Water
  • 800 g Roasted Rice Bran
  • 80 g salt
  • 2 tbsp mustard powder
  • 250 g matured rice bran mixture Optional *1
  • 5 cm Kelp
  • 1 dried chili
  • 2 cloves garlic cut in half
  • 6-8 outer leaves cabbage for maturing the rice bran bed


  • Boil the water in order to remove chlorine and set aside to cool down.
  • Place the roasted rice bran into the container that is used for pickle
  • Add salt to the roasted rice bran and mix them well
  • Add mustard powder and combine them all together well
  • Pour the cooled down water into the container and mix them well with hands
  • Press the konbu kelp, chili and garlic in and bury completely in the rice bran bed.
  • Make the top surface flat with your hands, wipe the container to clean (avoiding other bacteria growth) and place a lid on.
  • Refrigerate to rest overnight.
  • Next morning, take the container out of the fridge and press the cabbage leaves into the rice bran pickling bed (nukadoko) and bury them completely with rice bran.
  • Wipe the inside of the container with wet cloths to clean.
  • Place the lid and leave it overnight at room temperature.
  • Next day, remove the cabbage leaves out of the rice bran bed, and stir the rice bran bed well.
  • Add another cabbage leaves, cover with the rice bran, flatten the top surface and wipe off to clean the container with wet cloths.
  • Repeat the above process 3-4 times in order to mature the rice bran pickling bed. *2
  • After you repeat the above process 3-4 times, the rice bran bed is ready to pickle.
  • Wash the vegetables that you want to pickle and prep the vegetables. *3



*1 If you can not access packaged matured rice bran, you can omit this ingredient. You can use more roasted rice bran instead.
*2 Repeat this process with vegetable scraps such as outer cabbage leaves for 3- 4 times. Lactic acid on the vegetable scraps will ferment and mature the rice bran.
*3 Different vegetables require different preparation and pickling time. Please see the post above
*4 nutrition fact is for the rice bran bed only. Vegetables pickled are not included.


Calories: 82kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Sodium: 31061mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2.9mg | Calcium: 91mg | Iron: 1.5mg