Discover the centuries-old Japanese methods of pickling and fermenting, and learn how to make delicious, non-perishable vegetables at home. In "The Japanese Art of Pickling and Fermenting", expert Yoko Nakazawa shares her passion for traditional preservation techniques that have been passed down through generations. Yoko grew up in the countryside in Japan and helped her parents preserve the rich vegetable supply with ancient fermentation methods. After moving to Australia, she began growing and preserving her own vegetables and has been sharing her pickling and fermentation knowledge and recipes ever since. In this book, Yoko explains the difference between pickled and fermented vegetables and explains the entire preservation process – from salt ratios and cutting techniques to fermentation times and storage. Personal childhood memories and experiences from Australia make the book a practical and lovingly designed companion.