Pickling vegetables is not only a way to make them delicious but to preserve them for longer. As many cucumbers are harvested, I've been eager to make "糠漬け (Nukazuke)", one of the Japanese traditional pickled vegetables in rice bran. When I was a child, my mother or my grandma got tons of rice bran for free from a local rice shop since rice bran was seen as just by-product at that time. Many Japanese households had their own taste of the Nukazuke with adding variety seasonings to rice bran.
Now we can buy a packed rice bran, which is specialized for the pickled vegetables, mixed with salt, pepper, and other seasonings in local shops and I also tried it.
After 2 days, I found water coming out of cucumbers in a cup inside the Tupperware which shows the cucumbers had been pickled well and ready to be served.