{"product_id":"the-japanese-art-of-pickling-fermenting","title":"The Japanese Art of Pickling \u0026 Fermenting","description":"\u003cdiv class=\"row subcategory-data mt-4 \"\u003e \u003cdiv class=\"row\"\u003e \u003cdiv class=\"col-12 col-xl-9 \"\u003e \u003cdiv class=\"row subcategory-data mt-4 \"\u003e \u003cdiv class=\"row\"\u003e \u003cdiv class=\"col-12 col-xl-9 \"\u003e\u003cstrong\u003e\u003cspan class=\"subcategory-data--data pb-0 mb-0\"\u003eThe Japanese Art of Pickling \u0026amp; Fermenting\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cdiv class=\"row subcategory-data  \"\u003e \u003cdiv class=\"row\"\u003e \u003cdiv class=\"col pb-0\"\u003e\u003c\/div\u003e \u003cdiv class=\"col-12 col-xl-9 subcategory-data--data--italic\"\u003e\u003cspan class=\"subcategory-data--data pb-0 mb-0\"\u003ePreserving vegetables and family traditions\u003c\/span\u003e\u003c\/div\u003e \u003cdiv class=\"col-12 col-xl-9 subcategory-data--data--italic\"\u003e\u003cspan class=\"subcategory-data--data pb-0 mb-0\"\u003e\u003c\/span\u003e\u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cdiv class=\"row subcategory-data  \"\u003e \u003cdiv class=\"row\"\u003e \u003cdiv class=\"col pb-0\"\u003e\u003cspan\u003eIn 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.\u003c\/span\u003e\u003c\/div\u003e \u003cdiv class=\"col pb-0\"\u003e\n\u003cbr\u003e\u003cspan\u003eYoko 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.\u003c\/span\u003e\n\u003c\/div\u003e \u003cdiv class=\"col pb-0\"\u003e\n\u003cbr\u003e\u003cspan\u003eIn 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.\u003c\/span\u003e\n\u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"Penguin Random House Distribution","offers":[{"title":"Default Title","offer_id":47820599918743,"sku":"9781923239135","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0632\/3355\/6631\/files\/4693b17b-0995-4021-bd1d-59267388a979.jpg?v=1778642600","url":"https:\/\/ozfarmer.com\/products\/the-japanese-art-of-pickling-fermenting","provider":"OzFarmer","version":"1.0","type":"link"}