The Japanese Art of Pickling and Fermenting bamboo Steamer Natural Garlic

Natural Garlic

a patented bottle opener is located on the end of the handle

An essential addition to any kitchen

food-safe plastic

The Japanese Art of Pickling and Fermenting bamboo Steamer Natural GarlicIn 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.