Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (Hardcover)
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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.
About the Author
Karen Solomon is a graduate of Eckerd College and blogs as The Missing Niche. She has written articles for PoliceOne, Uniform Stories, Grieving Behind the Badge, Safe Call Now, PoliceMag.com and To Write Love on Her Arms. She lives in New England with her husband, 2 children and 2 dogs. Proceeds of the book will be donated to law enforcement charities.