@sgillies oh it's worthwhile trying and don't give up if it spoils on your first attempt...
In Asia, rice-bran is very cheap but here in Europe it's an overhyped nutrition add-on. In this case try wheat-bran.
And please check back with your experiences!!!
https://www.chopstickchronicles.com/tsukemono-nukazuke-japanese-rice-bran-pickles/#recipe
Nukatsuke. A Japanese traditional way of indirect pickling. Wet, salty bran is lacto-fermented for four weeks until very sour. Then fresh vegetables can be buried in the Nukadoko for 1-2 hours to get freshly and crispy, thus sour-salty snacks.
#nukatsuke #nukadoko #japanese #traditional #lactofermentation #vegetables #pickling #latesummer
And it's pickling season again. The wife is busy, preserving Polish cukes and I made new Kimchi and a Nukatsuke this morning. my Kimchi-shelf is now set for 3 weeks, then the nukadoko will be ready.
Der Entgegner (Aka Ratatöskr)