“Culinary inspiration… it is all about the flavour of the fast fermented pickle. Pickling gives vegetables a refreshing salty flavour and a unique crispy texture. And it is extremely healthy. Peter van Berckel wrote a wonderful book about it titled Tsukémono, Japanese for vegetable pickles. The Japanese eat Tsukémono pickles with every meal. I started experimenting and became extremely excited about fast and short fermentations. By now I am ‘addicted’ to a pickle a day…”
“Tsukémono is Japanese for fermented vegetables made in a so called ‘pickle press’. One could call them the kimchi of Japan, even though fermentation is often much lighter. These are served with every Japanese meal for their beneficial influence on digestion. After reading van Berckel’s self-published book you will be a Tsukémono expert. When ordering this book through his website, it is best to order the simple pickle press as well, for you definitely want to start pickling straight away.”
”I have trialled many recipes from his book, and surprised many guests during presentations. The beauty of the pickle press is its user-friendliness. Thanks to its modern appearance it has become part of my presentations.”
‘Peter van Berckel is part fo a new generation of fermentation teachers that are emerging world-wide. Peter is a self taught fermentation researcher, who is driven to share what he has learned. He is heavily influenced by the increadable versatile Japanese fermentation tradition, called tsukémono and makes use of a handy and simple Japanese tool: the pickle press.’
”Many books have already been written about fermentation, but Slow Food member Peter van Berckel’s Tsúkemono is unique. The book is not only easy to read, but also magnificently designed with Japanese simplicity and beautifully illustrated with photos. Get going with the book, the pickle press, vegetables, and seasoning, and a new world will reveal itself to you. I highly recommend the book for anyone who is into healthy, tasty, and natural foods.”
Fermentation and Natural Foods Expert & Chef | 06-46166770 | firstname.lastname@example.org
Peter is based in Amersfoort, The Netherlands, where you will find his wonderful fermentation laboratory and workshop.