Nukazuke tsukemono is a type of Japanese pickle that is made by fermenting vegetables in a mixture of rice bran and salt. The ingredients for this recipe include 2 cups of rice bran, 1/4 cup of salt, and a variety of vegetables such as carrots, daikon radish, and turnips. To make nukazuke tsukemono, start by mixing the rice bran and salt together in a large bowl. Add a small amount of water to the mixture to create a moist paste. Next, place the rice bran mixture in a clean container and bury the vegetables in it. Make sure the vegetables are completely covered with the rice bran mixture. Seal the container tightly and let it sit at room temperature for about 1 week to ferment. After 1 week, remove the vegetables from the rice bran mixture and rinse them thoroughly. Nukazuke tsukemono is a flavorful and slightly tangy pickle that can be enjoyed as a snack or added to rice bowls for extra texture and taste.
