The Japanese Art of Pickling & Fermenting

Explore the timeless tradition of Japanese pickling and fermenting, and learn to create tasty preserved vegetables in your own kitchen. In "The Japanese Art of Pickling and Fermenting," preservation specialist Yoko Nakazawa unveils her deep-rooted passion for this culinary art, utilizing techniques that have been cherished and handed down across generations. Yoko's upbringing in rural Japan involved assisting her family each season with preserving their abundant vegetable harvests using traditional Japanese methods. After relocating to Australia, Yoko began cultivating and preserving her own produce while disseminating her expertise and recipes for various types of pickled and fermented foods. Her book illuminates the distinction between pickles and ferments and offers a comprehensive guide to the preservation process—covering topics such as optimal salt ratios, cutting methods, fermenting durations, and storage solutions. Enriched with personal anecdotes from her Japanese childhood and her experiences of growing and fermenting in Australia, Yoko's book serves as both an invaluable resource and a heartfelt narrative.