Making a rice bran pickling bed from Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles (page 19) by Machiko Tateno

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse sea salt for kosher salt. Rice bran bed requires up to 2 weeks of fermentation before use.

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