A living Japanese fermentation bed, nurtured for over 4 years.
 
Our Nukadoko is a biodynamic organic rice bran fermentation bed, carefully nurtured for over 4 years to make nukazuke, Japan’s traditional fermented pickles.

This is not a quick starter mix. It is a living fermentation culture with depth, character and time already built in. Simply bury fresh vegetables in the nukadoko, let them ferment, then enjoy crisp, savoury and gently tangy pickles full of deep Japanese flavour.

Cucumber, carrot, daikon, radish, celery and eggplant are all beautiful choices.
Nukadoko is cared for like a living food. Stir it regularly, keep it happy, and it will continue to develop flavour over time in your own kitchen.
 
Chef’s tip: Start with cucumber or carrot. They are easy, quick and perfect for your first batch of homemade nukazuke.
 
Bring home a living piece of Japanese fermentation and grow it as part of your daily kitchen rhythm.
 
Biodynamic organic. Naturally fermented. Living culture. Small batch.