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.
The book was more than I had hoped for, or anticipated. If ever anyone is interested in Asian Pickles and Pickling this is a must have. Not only does it have spectacular pictures and commentary, the recipes are concise and above all easy. One of the best things I found was that the author even explains if the pickle can be processed (canned) or not, which if you are into canning is wonderful to know before you just wasted your efforts to preserve your work.
I cannot say enough good things regarding this book, I was expecting the usual traditional recipes, the author goes beyond, from lemons to eggs and explains how the item will respond to processing, so as not to think you made a mistake, it is wonderful, a great addition to anyone's kitchen bookshelf.
"I received this book from Blogging for Books for this review."
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