Prepare your nukadoko mixture following the product instructions. Some nukadoko bags have salt and seasonings already added. Other products require salt to be added in separately.
If required, dissolve salt in hot water. Cool salt brine back to room temperature. Mix the salt brine with the bag of nuka powder.
The bed needs to be mixed by hand from top to bottom. The mixture should have a miso-paste like consistency. Extra flavourings such as dried kelp, shiitake mushrooms, and chili peppers can be mixed in at this time if desired.
Rinse your carrot under running water. No need to peel the carrot, as the carrot will be thrown in the compost afterwards. Cut the carrot in quarters lengthwise.
Bury the carrot underneath the bed, ensuring that the carrot is covered on all sides by the fermentation bed. Pat the bed down evenly. The carrot has lactic acid bacteria on it, which will be transferred to the bed.
After 24 hours, mix the bed from top to bottom. Discard the carrot into the compost bin, as it will taste extremely salty and unpleasant. This process is called "throwing away the vegetables" since the first vegetables in the bed are discarded.The bed is now seeded with lactic acid bacteria.
Bury new vegetables underneath the bed. These new vegetables will undergo lacto-fermentation and develop a sour, salty, and earthy flavour. These new vegetables can be eaten, but it may take a few cycles of burying vegetables before the nukazuke pickles start to have a pleasant flavour.
Temperature will affect the length of time the vegetables are buried. Warmer temperatures lead to faster fermentation, while colder temperatures lead to slower fermentations. In the summer, the pickles may be ready in as little as 5-6 hours. In the winter, the pickles can take 2-3 days. In the spring and fall season, the pickles will be ready in 12- 24 hours.
Vegetables buried for a longer period of time will develop a more sour and salty flavour. Experiment with different vegetables and burying times, to see what suits your tastebuds.
Make sure to mix the bed everyday from top to bottom so that the nukadoko does not go bad. For longer term storage, keep the bed in the fridge. If you aren't planning to use the bed for a while, store it in the freezer.