If you know how to make vegetable pickle in rice bran, you will be able to easily preserve your  farm-produce and enjoy its taste throughout the year. Moreover, it is one of the most economical ways of preserving vegetables.

Once you start your research on different ways of fermenting vegetables, you will realize that to ferment vegetables in rice bran is one among the easy ways of pickling vegetables. Moreover preparing vegetable pickles with rice  bran also helps to increase the medicinal as well nutritional value of the pickle. Here is the process of making vegetable pickle in rice bran.

• You need to first place the rice bran in a clean clay pan. Let it roast a little bit before you start the pickling process of rice.
• You can start the process by pouring in water as well as some salt into the rice bran. You have to slowly mix this liquid so that the salt melts and gets mixed well.
• You have to mix the solution well so that you are able to get a consistency which is quite similar to any moist sand.
• When you get the solution of the right consistency, you can add various spices like sugar, pepper and garlic. You can use any other spice you wish to in this mixture.
• You need to let this mixture stay at least in this state for a week. You will notice that it is turning into damp sand like texture with a very unique aroma.
• Start washing all the vegetables very well. Some common vegetables which pickle well are cabbage, bamboo shoots, lettuce, ginger, eggplants, cucumber, carrots, radish, onions, potatoes and even garlic. You can use a mixture of all vegetables or pickle just one or 1-2 varieties of vegetables.
• Once you have washed all the vegetables, which you wish to dry, you can let them dry completely for at least 2 days in a shady area or a windy area, so that the water content is easily released out of the vegetables. When you are drying these vegetables, spread them a little away from each other so that they get enough of wind and air which shall help them to dry well…the vegetables shouldn’t be cramped. This is essential for pickling these vegetables well.
• You can bury all these vegetables in the pickle bed for 2-3 days. This shall ensure that the spice mixture seeps into the vegetable and enhances the taste and flavor of the pickle.
• After this period, you can slowly take these vegetables out and wash them.

Image credits: kyotofoodie.com, ytoshi.cool.ne.jp