Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon [pdf, epub] 1607744767

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

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  • Title: Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
  • Autor: Karen Solomon
  • Publisher (Publication Date): Ten Speed Press; 1St Edition edition (June 10, 2014)
  • Language: English

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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.

From Booklist

One of the most ancient forms of preservation, fermentation transforms raw ingredients into wholly new and unique foods. Americans readily recognize dill pickles and sauerkraut, and increasing numbers have learned to appreciate Japan’s pickled ginger as a palate-clearing condiment for sushi, as well as the astonishingly pungent, tongue-searing kimchi, Korea’s cabbage, garlic, and chili national dish. Other Asian pickles that may be less familiar to Westerners include India’s myriad chutneys, with their sweet and hot spices, and China’s preserved eggs. From Southeast Asia comes a homemade version of the very popular sriracha now present on so many tables worldwide. For true fans of fermented dishes, Solomon gives instructions for pickling fresh squid but warns that their odors can linger. Canning aficionados need beware that Asian pickles’ delicacy and low acidity render them poor candidates for canning’s high temperatures. A glossary helps demystify some less common or obscure (to the Western palate) ingredients. –Mark Knoblauch

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“I love this book! Karen Solomon has spent years exploring the remarkably varied pickling styles of Asia. This is among the very best books I’ve encountered on pickling, and it goes beyond pickling itself with recipes for foods used in or served with pickles. Karen’s descriptions of technique are clear and crisp, and her personal tone made me feel as if she were whispering encouragement in my ear.”-Sandor Ellix Katz, author of The Art of Fermentation“In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!”-Lauryn Chun, author of The Kimchi Cookbook“With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.” -Marisa McClellan, creator of Food In Jars

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I have tried about 15 of the recipes contained in this book and all came out very well. I highly recommend this book if you have a love of pickled or fermented asian side dishes. Some can be canned, but some can be eaten freshly made.

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