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.
|Product dimensions:||6.60(w) x 9.10(h) x 0.80(d)|
About the Author
KAREN SOLOMON is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It, and the Asian Pickles e-cookbook series. She is a contributing author to Chow! San Francisco Bay Area and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Saveur.com, Prevention, Yoga Journal, Pastry & Baking, the San Francisco Chronicle, and elsewhere. Visit www.ksolomon.com.
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Excerpted from "Asian Pickles"
Copyright © 2014 Karen Solomon.
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Table of Contents
About the Author
Most Helpful Customer Reviews
ASIAN PICKLES: SWEET, SOUR, SALTY, CURED, AND FERMENTED PRESERVES FROM KOREA, JAPAN, CHINA, INDIA, AND BEYOND by Karen Solomon is much more than a cookbook as there's much trivia included and humor too! It's a very enjoyable read! A few months ago, my boss shared some yellow squash and zucchini from his garden that he had pickled. They were too delicious for words! I resolved right there and then to delve into pickling myself and was thrilled to find this book offered for review at Net Galley. I've now read it and tried some of the recipes and am HOOKED! First, I'm thrilled to share that the recipes include NO preservatives, artificial colors or flavorings, and other nasties. The book is segregated by geographical area: Japan, Korea, China, India and Southeast Asia. Each area includes an introduction where the author describes her experience and thoughts on the pickling offerings there along with basic regional styles and preparation and serving tips. One example of valuable tips is in working with garlic where the author shares how to best peel it via an online video and how to remove garlic smell from your hands utilizing a piece of metal. Neither were tips I'd ever heard previously! Another great tip was how to crack cardamom pods to make cardamom tea. AND still another that I found useful was how to shave fresh coconut. Pickling has a long history. The author relates that in 1970, a two-thousand-year-old tomb of a woman buried in her kitchen during the Han dynasty was uncovered in a fascinating archaeological find. The tomb contained dozens of ingredients, cooking tools, and cooking instructions - and PICKLES aplenty in crocks. The author answered another question for me: The difference between a pickle and a chutney... It was funny, I had been asked that same question just a week before I read the book and was happy to share the answer with my friend who had asked. If you are also curious, a pickle implies that the preserve has to sit for a long period, either to ferment or simply to meld flavors and/or textures. In contrast, a chutney is often made fresh to be eaten straight away. Pickles tend to store longer while some chutney recipes don't keep for more than a day or two. I'd also like to share some of the recipes offered that I've either tried or am going to try soon! The ones I've tried have all been very simple, easy to follow and relatively quick. Please know that I don't care for heat in my recipes... there's plenty of recipes with heat in this book, but there's also a good selection without heat. I LOVED her recipe for Sweet Mango Pickle. It only took about 20 minutes and the results were like nothing I'd ever tasted before... quite good! South Indian Coconut and Cilantro Chutney was another quickie and delicious over rice. I want to try her recipes for Banana Ketchup, Pickled Pineapple and Peanuts, Indonesian Vegetable Pickles and Malaysian Pickled Vegetables. There are recipes to pickle ginger, eggplant, pears, plums, carrots, cabbage and much more! The author rounds out the usefulness of this book by including extensive sections on pickling ingredients, resources, and measurement/conversion charts. I would highly recommend this book to anyone who would like to explore the delectable options in pickling. If you are in the rut of just eating those kosher dills or sweet gherkin pickles found at your local grocery, do yourself a favor and pick up this book!
Title: Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond Author: Karen Solomon Publisher: Ten Speed Press Published: 6-10-2014 ISBN: 9781607744764 ASIN E-Book: B00HBQWK5E Pages: 208 Genre: Food & Wine Tags: Cooking, Cookbooks, Pickling Overall Rating: Great Reviewed For: NetGalley Reviewer: DelAnne Most hear pickle and think kosher dill or sweet gherkin, but the truth is almost anything can be pickled. Do not limit yourself to just cucumbers. Asian cultures have been using pickling as a preservative. Learn the recipes to pickle ginger, cabbage, pear, plums, carrots and even eggplant. There are limiless different vegetables, fruits and other foods that can be presserved. Easy to understand and follow instructions to make Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves One of the most must have cookbook for the home cook. Get professional result the easy way. Have a recipe on hand the next time you decide to pickle some of the bounty from your garden.