@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 #picklingseason

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

In my continuing experiment of making Japanese #nukatsuke pickles, but using wheat bran instead of rice bran, we're on day four. Things are looking and smelling pretty good. I'm surprised, because the wheat bran is so much springier.

It's much easier to turn, and I tried one of the bits of carrot - still quite salty, but I'm definitely getting that lactic acid tang from the fermentation now. #fermentation