![Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]](https://m.media-amazon.com/images/I/51r7RJPe0jL._SL500_.jpg)
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]
Product Description
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]
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.
Technical Specifications
You might also like
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Tsukemono Round Pickle Press 1.0L
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Japanese Round Shape Plastic Tsukemono Pickle Press Maker, 3-Liter
Japanese Farm Food