Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond: a DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.
For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East’s diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East–including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more–Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.
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!
“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