ENG: The Japanese Art of Pickling and Fermenting by Yoko Nakazawa

Explore the time-honored techniques of Japanese pickling and fermenting with Yoko Nakazawa’s heartfelt guide. In The Japanese Art of Pickling & Fermenting, Yoko, a preserving expert, shares the traditional pickling methods she learned growing up in rural Japan. This book offers clear instructions on the differences between pickling and fermenting, detailed tips on salt ratios, chopping, fermentation times, and storage. Alongside practical advice, Yoko shares touching stories from her life, making this a warm and welcoming companion to creating your own delicious preserved vegetables at home.