Starting a new Nukadoko for homemade Nukazuke

I started a new nukadoko (fermented rice-bran bed) for nukazuke.
Some people keep the same nukadoko for decades, but I'm not very good at maintaining it, so I start a fresh one every year.

I add rice koji to help kick-start the fermentation.
After adding cooled boiled water and kneading it well, I buried the outer leaves of Chinese cabbage in the bed.

I hope it ferments well and turns into delicious nukazuke.

[Also posted in r/fermentation]