Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home.

Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations.

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.