I researched online for the best (easiest) way for me to use the sake kasu and found info here at Umami Mart blog. It said to first salt the veggies and rest with a weight on overnight.
I actually started in the morning and by the afternoon they looked ready.
I rinsed them well and buried them in the sake kasu. I put some chili peppers in there too. According to Umami Mart I leave it for 3 to 5 days. I'm tempted to put it in the 'fridge because I feel like it might spoil left out. But I'll be good and listen.