Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home. In The Japanese Art of Pickling and Fermenting , preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanesefermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce. In this book Yoko 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 and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.

Autorentext

Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. She also regularly attends farmers' markets, sharing the flavors of authentic miso paste and pickles.