This is a traditional type of Japanese fermented pickle- I picked up the recipe while living in Tokyo. The rice bran is not raw, it’s toasted, but it isn’t actually eaten with the vegetables. You bury the vegetables in it until they ferment, then you dig them out and rinse them off. You can find this rice bran, or nuka, at an Asian grocery that carries Japanese foods. This recipe has two parts- you will actually be discarding your first batch of veg, so choose some tough outer cabbage leaves, etc, that you don’t want to eat. It’s a long, demanding recipe (you have to tend to the pickles every day) but it’s worth it. Once you get used to it, turning the mixture once a day becomes habit, and you have a constant supply of fresh, raw, yummy, homemade pickles.