YOKO NAKAZAWA The Japanese Art of Pickling and Fermenting

A practical and heartfelt guide to the centuries-old Japanese traditions of pickling and fermenting. In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares the techniques she learned growing up in rural Japan, where her family preserved the seasonal glut from their vegetable patch using methods passed down through generations.

The book explains the difference between pickles and ferments, then guides readers through the process with clear advice on salt ratios, chopping techniques, fermenting times and storage. Alongside the practical knowledge, Yoko shares personal stories from childhood and from growing and preserving vegetables in Australia, making this a generous book full of skill, memory and care.

Author: Yoko Nakazawa.