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Macmillan

The Japanese Art of Pickling & Fermenting

£27.00
£27.00

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.

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Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting 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 with valuable knowledge, but also a book filled with love.

Product Details

Hardback book: 288 pages
Publisher: Smith Street Books
ISBN: 9781923239135
Dimensions: 231 x 187mm

Delivery

Standard shipping times and costs (excluding bikes):

UK 1-3 days £7.00 (free over £100)
US 1-3 days £25.00
EU 3-5 days £15.00*
Rest of the world 4-7 days £50.00

*Shipping to the EU is DDP - inclusive of all local taxes and duties.

Same day store collection is available at checkout.