- You can also add kombu seaweed, fruit peels or ginger to the rice bran bed to add different flavours to the pickles.
- Other vegetables that can be pickled include: carrots, daikon radish, cabbage, turnips.
- Some people are also known to use meat or fish for nukazuke.
- Be sure to keep the rice bran bed for the next time you want to make pickles. This can be reused for the next bed and with proper care can be used for many cycles. If the bed is too wet, be sure to add more bran and salt (salt is normally 15% the weight of the bran used) .
- For deeper pickling and flavour leave the pickles in the rice bran bed for longer. It is advised that the maximum time would be for a month. Please be sure to stir the bed every day to avoid the formation of mould.
- If the bed becomes sour, you can add crushed eggshells or mustard powder to help offset the sourness. Mixing and making sure there is enough airflow will also help avoid sourness.
- The bed is traditionally set in a wooden taru barrel, but most containers can be used. Some say wood allows for better airflow, which is helpful for proper maintenance.