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My dad does Nukazuke pickling, which involves burying vegetables in rice bran, stirring them once a day, and then eventually washing them off. Results are great. He gets his bran stock from Japan, and it is very mild smelling, not stinky or anything. Not sure if it's a specific brand or what. http://en.wikipedia.org/wiki/Nukazuke Here's an interesting "how to" on the process: http://kyotofoodie.com/how-to-make-nukazuke-nukadoko/