I am starting this blog to spread some life knowledge and little lessons I have learned over the years.
To express and share thoughts and feeling on subjects.
I will be covering everything from canning to foraging to crocheting and sewing. A simple life and how to be thrifty throughout it.

I applied to review a book

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.

http://www.randomhouse.com/book/222963/asian-pickles-by-karen-solomon

I wait with anticipation upon it's arrival and report on my findings. I have roughly 25 preserving books in my tiny library now and love to can.

Last season I preserved Sweet and Tangy Carrots, Pickled Watermelon and many jams. Hoping this new books gives me a few more options to add to my larder,