Welcome, Food Eater!

Karen SolomonI author cookbooks for Ten Speed Press/Random House, write magazine and newspaper articles, blog and ink online content. I specialize in food crafting, recipe development, recipe testing, chef and artisan profiles, food reviews, and food trend pieces. I teach classes on pickles, fermentation, curing meat, canning, smoking, fruit confections, and countless other kitchen projects. I’m a slut for business communications and marketing materials and other works for hire. I’m loads of fun on long road trips, and I make outstanding homemade peanut butter cups by the dozen.

Recent Posts

Advance Praise for Asian Pickles (My New Cookbook…YEAH!)

I am BLUSHING from head to toe…these are some kind, kind words from my fellow compatriots in the pickle business. Look for their sweet gushings on the back cover of Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond, my print book out in June, 2014. And, please also support their kitchen-critical efforts by visiting their blogs and buying their books! APCoverTiny

“I love this book! Karen Solomon has spent years exploring the remarkably varied pickling styles of Asia. This is among the very best books I’ve encountered on pickling, and it goes beyond pickling itself with recipes for foods used in or served with pickles. Karen’s descriptions of technique are clear and crisp, and her personal tone made me feel as if she were whispering encouragement in my ear.”

Sandor Ellix Katz, author of The Art of Fermentation

“In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!”

Lauryn Chun, author of The Kimchi Cookbook

“With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.”

Marisa McClellan, creator of Food In Jars (and the forthcoming Preserving by the Pint)

“There’s much more to the world of pickles than cucumbers and carrots. Thoughtfully exploring techniques less known to most American picklers and highlighting the diverse and vibrant ingredients of each region, Karen Solomon delivers a pan-Asian relish tray of crunchy, tart, sweet, and spicy bites for novice and experienced picklers alike.”

Sean Timberlake, founder of Punk Domestics

  1. Paneer-Stuffed Pickled Chiles — Recipe from Asian Pickles Leave a reply
  2. Onion and Cilantro Chutney – from Asian Pickles by Karen Solomon Leave a reply
  3. Asian Pickles India E-Cookbook Release! Leave a reply
  4. Salt Cured Long Beans – Recipe from Asian Pickles China Leave a reply