Nukadoko (Fermented Rice Bran Bed)
Ingredients
3 cups filtered water, plus more for mixing
3 1/4 ounces sea salt
24 ounces rice bran
1 bread slice
4 garlic cloves
2-inch piece ginger
4-inch square dashi kombu (dried kelp), cut into thin strips
4 dried red chile peppers, split in half and seeds discarded
Assorted starter vegetables
Method
In a medium saucepan over medium-high heat, combine the water and salt. Stir until the salt is dissolved and remove from heat. Let cool to room temperature before using.
In a large wok or saute pan over medium-low heat, lightly toast the bran until fragrant. Stir it around frequently to prevent the bran from browning or burning. The actual cooking time will vary based on your stove or the size of your pan, but for me, it takes about 10 minutes for the bran to fully heat through and smell sightly nutty. Remove from heat and let cool to the touch. The bran should feel dry and powdery.
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Add the bran to a large container or crock and pour in the brine. Mix well using your hands until all of the brine is incorporated. Mix in more filtered water as needed until the nukadoko resembles damp sand (not too dry and not too watery).
Read more at https://www.gardenbetty.com/how-to-make-nukadoko-fermented-rice-bran-bed-for-pickling/#booiRsFfcw2oEsps.99