Long a fan of Japanese rice bran pickles, or nukazuke, I’ve tried several times to make my own at home here in Holland but unfortunately didn't turned out so well. There might be a difference in the kinds of bacteria indigenously inhabiting in the air (or on the foods) and that may affect the taste and flavour of the final product I reckon. Besides, the art of fermenting food in nukadoko (a fermented bed of rice bran) requires a long-term commitment in the kitchen.

Then my enthusiasm for replicating the genuine taste of nukazuke in my memory has been gradually fading away, while I came to reevaluate the virtue of local fermented pickles traditionally developed here aka sauerkraut.

Homemade sauerkraut is very simple to make. Slice your cabbage, combine them with salt (4tsp per 1kg of cabbage), leave the mixture in a jar for a week, then you will have beautifully fermented pickles without any hustle. I usually make plain, versatile sauerkraut without any spices or herbs then add on my own twist to mimic the taste of tsukemono I loved in Japan.