Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

  • Ten Speed Press


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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Comments

  1. The Grunaus says:
    11 of 11 people found the following review helpful
    5.0 out of 5 stars
    The BEST pickles I ever ate are the garbanzo beans (have …, July 25, 2015
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    Verified Purchase(What’s this?)
    This review is from: Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (Hardcover)
    I have made most of the recipes in this book and I have gone into new pickles dimensions never before dreamed! The BEST pickles I ever ate are the garbanzo beans (have made twice and use them on top of bed of greens with pickled beets and feta cheese! YUM!). If you love India spices, give the beans a try. I pickled the beets with the same recipe. I am currently waiting for my lemons to mature, also the black bean paste, as well as the pickled garlic. It’s an exciting venture. The apricots, however, were very disappointing. So much salt that they were inedible.
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  2. Matthew L. Reed says:
    4 of 4 people found the following review helpful
    5.0 out of 5 stars
    Awesome pickle recipes!, April 19, 2017
    By 
    Matthew L. Reed (Lebanon, OR, USA) –
    (REAL NAME)
      

    Verified Purchase(What’s this?)
    This review is from: Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (Hardcover)
    These pickle recipes are awesome. I’ve made several and they are very good. Five spice carrot pickles? Delicious! This is a must have book for those striving to become one with the pickle.
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  3. Mr. Sterling says:
    3 of 3 people found the following review helpful
    5.0 out of 5 stars
    Great book!, April 21, 2017
    By 
    Mr. Sterling (Cary, NC United States) –

    Verified Purchase(What’s this?)
    This review is from: Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (Hardcover)
    This book has the majority of all the pickles I wanted to know how to make, being an aficionado of Asian cuisine.
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