Asian pickles sweet, sour, salty, cured, and fermented preserves from apan, Korea, China, India, and beyond

• Main Author: Solomon, Karen (Author)
• Other Authors: Martiné, Jennifer (Photographer)
• Format: Book
• Language: English
• Published: Berkeley, California Ten Speed Press 2014
• Subjects: Pickles > Asia; Cooking, Asian
• Online Access: Click Here to View Status and Holdings.

 From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East--Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more--Asian Pickles is your passport to explore this region's preserving possibilities