Tsukemono are fermented vegetables, ideal companions for steamed rice or potatoes. Nukadoko gives plants their refreshing taste and aroma from fermentation (lactic acid and yeast grow in balance). Tsukemono are pickled products. Nuka means "rice bran" in Japanese. The fermented ingredients in this "nuka" are called "Nukazuke".
The nukadoko (nuka paste) that we offer is ready for use. It allows to develop umami, taste, aromas. 
The container in which you will place your nukadoko, during fermentation, will ideally be ceramic or wood to resist acid and salt.

Our perfect combination : your nukadoko must be stirred every day by hand so that lactic acid bacteria and yeasts grow in a good balance. This ensures a good fermentation. Most vegetables, fish, meat can be fermented. The most common products, however, remain those of the vegetable garden: aubergine, cabbage, carrot, radish, turnips, cucumbers ...
A little advice, lightly rub your salt products before fermentation to preserve the natural colors and eliminate any astringency.
Put a layer of nukadoko in the bottom of the container, then a layer of products to ferment, then cover with a layer of nukadoko.
Leave to ferment in a dry, ventilated, temperate place.
The carrots will be marinated for 1 to 2 days (if they are too big, cut into sticks). Do not peel, wash the skin well. If the heart is green, remove it.
For radishes, wash the leaves and dry them, then let it ferment for 24 hours.
The ends of the cucumbers are to be removed. Then they should be rubbed with salt and let stand 30 minutes. Then put them to ferment in the nukadoko for 7 to 8 hours.
For eggplant, the fermentation will be 2 to 3 days taking care to remove the peduncle.