Anyone know about bokashi japanese vegetable pickling?

Question

Bokashi is a traditional fermentation technique from Japan. It is a mix of wheat bran, microbes, liquids etc. Like yoghurt or sour dough it uses a starter, and the same strain of starter can be in a familiy for generations.

In the west it is used for composting kitchen scraps, but in Japan they do a much more delicate version, and it is used for pickling vegetables to eat. There is lots of info on the web about using bokashi as a composting technique, but I can't find anything on using it as a way to prepare pickled vegetables.

Does anyone know??

Answer 1

It's just the same as using rice bran (nuka) according my Japanese mum.

Answer 2

i've only ever heard of it as a composting technique.