The Japanese use the offcuts from processing rice to ferment vegetables, and there’s no reason we can’t do the same with oats and bran
“It’s kind of like a compost recipe,” said Dr Johnny Drain, a chef-scientist and fermentation expert who works at Douglas McMaster’s restaurant Silo. His role there is to transform food that would otherwise go to waste into wondrous ferments that add flavour and complexity to the menu. Drain explained how you can mix vegetable peelings, egg shells and persimmon skins, which are rich in lactic acid bacteria, into a base of rice, wheat or oat bran, or even cacao or coffee husks, to make a “nukazuke bed”, a traditional Japanese way of fermenting vegetables. Rice bran is a byproduct from processing and polishing rice, and contains many nutrients, as do wheat and oat bran, which are a great alternative for nukazuke made in Britain.