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Nowadays it's not so common for people to make their own pickles. I guess this is not only because houses are being built differently, but also because nukazuke isn't really suited to wooden floorboards.
Pickles include everything from the easy-to-make asazuke to the more difficult tsukemono.
We don't have many opportunities to eat Nishinzuke, which I introduced earlier, because it is a speciality of places in colder climates such as Hokkaido.
However, as you can see Nishinzuke and Hakusaizuke are relatively easy to prepare. I hope that you have the opportunity to use the recipes that I have shared with you.

Yuki Takagi
Chinese Department
Kanda University of International Studies