Japanese Pickles: Nukazuke
 

The wife and I both love Japanese pickles: tsukemono. She made some
misozuke recently (miso-pickled veggy's) and it reminded us of a brief
time she was making nukazuke, which is pickles that lay in nuka (rice
bran) in a "bed" (doko). So they call the thing a nukadoko. You have
to maintain it by stirring it every day. You can pretty much through
any vegetable you like in it for a few hours to a day, depending on the
item.

So I bought a pre-prepped nukadoka with the
bran/chilis/salt/bonito-flakes and water. So now I have to prime it
with some throw-away stuff for a few days. Then the fun begins, for as
long as I can keep up the daily regimen.

I have a few books on tsukemono, but they can by cryptic. And of
course there's the myriad google web pages. But it would be nice if
there a local know-it-all?

Anybody here maintained a nukadoko?