JAPANESE ART OF PICKLING AND FERMENTING (HB)

Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home. In this book, preserving expert Yoko Nakazawa explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood in rural Japan and her experiences of growing and fermenting vegetables in Australia.