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Roast the nuka in a large clean pan over moderate heat and mix well as it roasts to avoid burning.
Allow the roasted nuka to cool to room temperature.
Boil clean, fresh water and add salt until dissolved, then remove from heat and add chopped bread.
Allow the bread to soften and mash by hand when sufficiently cool.
Add the roasted nuka to your pickle pot.
Gently pour or ladle in the water mixture while mixing and squeezing with your free hand.
Mix and stir by hand for several minutes until the nukadoko feels like wet sand.
Ferment the mixture for 1 to 3 weeks, mixing by hand once or twice a day.