Asian Pickles

Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, Ind ia, and Beyond: A Cookbook

Nonfiction, Food & Drink, Herbs & Spices, Canning & Preserving, International, Asian
Cover of the book Asian Pickles by Karen Solomon, Potter/Ten Speed/Harmony/Rodale
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Author: Karen Solomon ISBN: 9781607744771
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: June 10, 2014
Imprint: Ten Speed Press Language: English
Author: Karen Solomon
ISBN: 9781607744771
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: June 10, 2014
Imprint: Ten Speed Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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