Talking about 漬物 tsukemono pickles, first thing in my head would be ぬか漬けnukatsuke, while Darling’s mommy makes good one, I found quite a good source from 白ご飯.com, it looks similar to Mommy’s recipe, here I just write down few memo for myself from Mommy.

1. To check the quality of the base, every time after mix the base from bottom to top twice a day, if hands are not smelly after wash, it’s good. The hands remain smelly after few wash, the base turns bad already.

2. Mommy sometimes put yellow melon skin in the nuka base for overnight to make the base turn sweet and good smell. Some times use good pair skin,? Maybe? It really depends though… She is too randomly creative 😉

or ぬか漬け大好き.com looks not bad too, but I haven’t read it myself yet.

All can store in boxes in fridge, and vegetable should get ready overnight

–Alternatives–

大阪漬け
Should be pickles of leaves of 大根 Daikon or かぶ Kabu, the parts which people usually chuck.
1.Wash 大根・かぶ, cut 葉 off, cut 大根・かぶ into thick pieces, together with whole leaves, dry a bit outside before cut to small to marinate, to take out the water, so the flavor get in easier and faster.
2. Cut 大根・かぶ to strings, and 葉 to small pieces, salt it for one or two hours, pressure it if in hurry, wash a bit if it’s too salty, squeeze water out before serve.

*Mommy always make ふりかけ with different root-vegetable’s leaves like 大根・かぶ・ふき、など, which not many people do anything with it.

酒粕漬け
酒粕＋塩＋砂糖

味噌漬け
味噌＋塩
Had tried Zucchini, carrot, red raddish
味噌＋砂糖
名古屋の味噌, leave it outside will turn it black. Add sufficient amount of miso to vegetable, add sugar to surface and leave for 1 day before serving.
Tried やこん and はやとうり

白菜の塩つけ
Chinese cabbage, wash well and cut into size that could just fit in ziplock bags. Add salt and press by heavy bottles/bowls with water, add two or three red chillies and leave it in fridge before serving. Wash a bit and cut into small pieces to serve.

紅白なます
This is a traditional new year’s dish, Darling barely likes it though.
大根・人参 Daikon and Carrot slice to thin strings, add roughly pinch of salt, vinegar 3 spoons, and sugar 1 tsp.