Nuka doko from The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions (page 188) by Yoko Nakazawa

  • sea salt
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  • dried kombu
  • Show all ingredients...
  • Serves : 1 kg (2 lb 3 oz)

  • EYB Comments

    Nuka doko ferments for 2 weeks to 1 month before it is ready for pickling. Includes a sacrificial pickling step over 2-3 weeks with vegetable scraps.

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  • Eat Your Books

    Nuka doko ferments for 2 weeks to 1 month before it is ready for pickling. Includes a sacrificial pickling step over 2-3 weeks with vegetable scraps.

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