Who doesn’t love Asian pickles? And who wouldn’t want their own copy of my new cookbook — signed, lipstick-kissed, and shipped to their door?
I am running my first-ever blog contest to get one of these suckers out of the boxes on my living room floor and into your kitchen.
Here’s what you need to do to be eligible to win:
Simply answer, “What is your favorite Asian pickle?” in the comments section below. Certainly wouldn’t hurt if you followed me on Facebook, Twitter, Pinterest, or signed up for the mailing list to boot. Winner will be chosen at random.
That’s it! Good luck, and thanks for pickling!
I am such a radish fan, so I will have to say do chua, but really any pickled radish is good!
I am such a fan of radishes, so will have to say do chua, but really any pickled radishes are good!
My favorite Asian pickle is daikon.
Kimchi. I think.
I need to expand my Asian pickle experience!
Pickled Chickpeas sounds outstanding
kim chi
Kimchi is my favorite!! Love the intense flavor!
Always wanted to learn more pickling techniques and this book seems like an excellent start:)
Sorry I do not have a favorite Asian pickle, but I might after learning to make them.
My favorite is Indian lime pickle!
I love Kimchi and thinly sliced, pickled ginger
Kim chi is probably the only one I’ve really tried – this book would open a whole new world to me!
Mmm…kimchi
anything with the words “fermented” and “cabbage”
I loved pickled daikon, and pretty much any pickle that is served at a Korean restaurant as part of their pan chan!
Kim Chee!!!! What a great looking book!
I like turnip pickles the most.
Kim chi, ginger, and moo are my favorites!
Kim chi for sure but also pickled daikon, and pickled ginger
Kimchi!
Yum yum! My mouth is already watering!
LOVE PICKLED GINGER.
Congrats on your first contest! Looks like a great book.
I haven’t tried many Asian pickles but I do like most kimchi I have tried!
Anything cabbage or ginger; favorite foods ever.
white radish kim chi is crisp, light, and a delightful veggie to use for this.
umeboshi and sunomono… but looking forward to so many other new options… Can’t wait!!! Yum!!
Pickled lotus root (NGO SEN NON) the flavor, the crunch, the color, the shape, delightful!
ONE?! You crazy lady, that’s impossible. They are all soooooo gooooood.
My favorite Asian pickle is pickled ginger.
That’s a really hard question to answer. I always have gari and pickled daikon in my fridge for impromptu sushi or gimbap, kimchi to add to my morning scrambled eggs and douchi in my spice cabinet for when I’m in the mood for Chinese.
I’d have to say kimchi….it’s soooo goood!! 🙂
Lately, it is Korean pickled turnip, but I would love to have your book and discover a whole new world of pickling (I am especially jazzed about the Japanese and Chinese recipes).
Cilantro lime pickle
We are just discovering how healthy pickling is!
Not sure I’ve ever had Asian pickles, but I’d love to try some, not to mention learn to can/preserve
Kimchi love the flavor
I don’t know. I need the book so I can find out what my favorite pickle is.
I <3 pickled daikon!
Unfortunately I only know the pickled ginger by name but love the pickled veggies that accompany a Japanese meal. I heard the Splendid Table episode and can’t wait to try the miso pickles that were mentioned!
My sons love Kimchi although I’m not a fan yet!
At this point, Kimchi is the only one I’m familiar with. Would love to expand my horizons.
This would be awesome
I don’t know the names of the different pickled vegetables, but I want to start making some for my son. He was stationed in Seoul, S. Korea and fell in love with them …. all of them. I would love to surprise him!
I don’t know what my favorite asian pickle is yet, but i cannot wait to find out if I win this book!
My all time favorites are Achaar, can’t get enough!
My favorite Asian Pickles are simple pickled cucumbers. But looking to try more!
Yum yum is amazing. My sandwiches are boring without it.
pickled ginger-yum. But really just about anything pickled.
Daikon
Sweet pickles. They go with everything.
I essentially love all things pickled, but some favorites include do chua, all the various pickle plates that are served with Korean food, and Japanese cucumber quick pickles. Can’t wait to see your book!
Yum! My daughter is a confirmed pickle-holic, and it’s incurable! ;D (The rest of us do, also – but we know when to stop!)
kim chi because i love spicy food
I love pickled daikon and kimchi but haven’t tried many others…….love pickles and would love to try more!
Pickled ginger is my ‘go to’ but I want to expand my Asian pickled education.
I have been looking for a recipe for Japanese pickled garlic. (It is addivtive.) I am looking forward to trying what looks like a featured recipe. (The garlic cloves with the pink-tinged edges on the book cover are Japanese pickled garlic, yes?)
Christina
Actually, those are pickled shallots. But the book does contain a recipe for a Thai style of pickled garlic.
My favorite asian pickle is umeboshi. It is tart and salty and fleshy and it explodes with unique flavours when you bite into it. I love a bowl of Japanese rice with an umeboshi. I have japanese friends who sometimes give me umeboshi that their mothers made and I love that.
I’ve tried to make it but maybe we dońt have the right plums here in France or…I dońt have a good receipe…