book - the japanese art of pickling and fermenting

This 2026 James Beard Award Winner invites you to discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.

In this book Nakazawa explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, she shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this volume not only a practical guide filled valuable knowledge, but also a book filled with love.