JAPANESE ART OF PICKLING & FERMENTING

In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion for pickling and fermenting using ancient techniques passed down through generations. Raised in rural Japan, Yoko helped her parents preserve vegetables from their garden each season. After moving to Australia, she continued growing and preserving produce, sharing her knowledge widely. This book explains the difference between pickles and ferments, covering salt ratios, chopping, fermenting times and storage, enriched with personal stories from her childhood and experiences fermenting in Australia, blending practical wisdom with heartfelt tradition.