Nukazuke is a traditional Japanese pickling method that uses a fermented rice bran paste called nuka. This paste is made from rice bran, salt, and water, and is often enriched with various vegetables and seasonings. The process involves submerging vegetables like cucumbers, carrots, or eggplants in the nuka bed, allowing them to absorb flavors and develop a unique taste over several days. The resulting pickles are crunchy, slightly tangy, and can be enjoyed as a side dish or condiment. Nukazuke is not only a way to preserve vegetables but also a source of beneficial probiotics, contributing to gut health and overall well-being.