Asian Pickles

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.

A DIY guide to making the salty, sweet, and pungent pickles of China, featuring 15 recipes with innovative ingredients and new techniques. Cooks are looking for new pickling frontiers, and the natural standout is Asia, with its diverse array of pickled products and flavors that wow the palate. Asian Pickles: China introduces techniques for creating authentic and creative Chinese pickled foods such as Preserved Mustard Greens, Radish in Chile Oil, Sour Celery and Red Pepper, and Szechuan Cucumbers with Orange and Almond. This title also includes some essential condiments that elevate Chinese food at home, such as XO Sauce and fire-spiked Chile Oil. The Asian Pickles series targets the eager audience of DIY food enthusiasts, backyard farmers, armchair foragers, and pickle fans who have cut their teeth on putting food into jars, pantries, and freezers and who are now hungry for the next course of culinary challenges and kitchen inspiration.

A DIY guide to making the tangy pickles of India, featuring recipes ranging from traditional chutney and achar to new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, India's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles: India, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Indian pickle-making, and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 15 of the most sought-after Indian pickle recipes--including Coconut-Mint Chutney, Sour Mango Pickle, Cauliflower Pickle, and more--Asian Pickles: India will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.

A DIY guide to making the salty, sweet, tangy, and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Korea's diverse array of pickled products, homemade ingredients, and condiments that wow the palate. In Asian Pickles: Korea, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Korean pickle-making, such as salted shrimp, fermented red pepper paste, sweet rice flour, and the right dried chile powder, and numerous techniques beyond the basic brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring the most sought-after Korean pickle recipes--including Whole Leaf Kimchi, Cubed Radish Kimchi, Spinach with Sesame, Stuffed Cucumber Kimchi, and more--Asian Pickles: Korea will help you explore a new preserving horizon with fail-proof instructions and a selection of additional helpful resources.

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques. For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easily-accessible ingredients. Featuring the most sought-after Japanese pickle recipes--including Pickled Ginger, Umeboshi, and more--plus beautiful photography, Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and additional resources.

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 15 recipes ranging from traditional tsukemono to new favorites with innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring the most sought-after Japanese pickle recipes--including Takuan, Pickled Ginger, Umeboshi, and more--Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and a selection of additional helpful resources. Digital extras include full-color photography and audio ingredient pronunciation guides.

Easy recipes for making pickles and fermented foods from all over Asia Whether you’re a first-time fermenter or a pickling pro, it’s never been easier to create flavorful Asian pickles from the comfort of your own kitchen. Asian Pickles at Home is packed with straightforward guidance and delicious recipes for fast and fresh pickles, chutneys and sauces, kimchi, and other fermented foods from Japan, China, Korea, India, and Southeast Asia. This guide to Asian pickling includes: A pickling primer―Learn all about the history and process of fermentation, the health benefits of pickles, using the right ingredients, and how to outfit your kitchen for pickling success. Your pickling passport―Explore what makes each country’s pickles and pickling techniques unique, and get detailed instructions for canning and fermenting Asian pickles. Simple recipes―Discover uncomplicated recipes that require only easy-to-find ingredients and basic techniques to create the complex flavor profiles you know and love. Master the art of Asian pickles from around the globe with this essential pickling book.

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.