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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented by Karen Solomon

By Karen Solomon

From genuine Korean kimchi, Indian chutney, and Japanese tsukemono to cutting edge combinations ranging from light to delightfully highly spiced, the universal traditions of Asian pickling are made basic and obtainable during this DIY guide.

Asian Pickles introduces the original elements and strategies utilized in Asian pickle-making, together with an unlimited array of quickly pickles for the novice pickler, and diverse options that take extra adventurous chefs past the elemental brine. With fail-proof directions, a range of worthy assets, and greater than seventy-five of the main 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 discover this region’s protecting possibilities.

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