How to Pickle Vegetables Like a Japanese Grandma

Book Synopsis: Did you start sourdough bread during the pandemic? Then this should be your next project. Are you excited by a new challenge in the kitchen? Do you need to get more vegetables in your diet? Japanese pickles, otherwise known as tsukemono, are perfect for you. The idea behind this short book is to tell you what tsukemono are and to discuss the different types that you should know about. That's right; there's more than one type.

Types of Japanese pickling techniques you will learn about:

• Salt-preserved
• Miso-marinated
• Soy-marinated
• Sake lees-preserved
• Rice-bran preserved

>>> Japanese pickles are super healthy and yummy!

Tsukemono are one of the healthiest foods you can eat, providing nutrition that the human body craves but rarely gets from anywhere else. If you thought that you needed to buy a complex combination of supplements to get the right nutrition for your body, you probably don't. In most cases, all you need to do is crunch a few pickles.

>>> Each chapter contains a couple of recipes for you to try for yourself at home.

My grandmother lived in Ehime Prefecture, Japan. I remember the big painter bucket, filled with what looked like sand, that she kept just outside the kitchen. Every morning she would kneel and stick her arms elbow deep into the sand, pulling the bottom sand up to the top. I thought she was playing, like I did at the beach. Eventually I learned she was busy pickling vegetables in that living pile of not-so-sand. She was tending to her nuka-doko. She’s gone now, the nuka-doko has long since dried out, but I remember some of her craft. Let me show you.

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