Asian pickles, sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond, Karen Solomon
Type
Label
Asian pickles, sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond, Karen Solomon
Language
eng
Illustrations
illustrations
Index
no index present
Literary Form
non fiction
Main title
Asian pickles
Oclc number
877077228
Responsibility statement
Karen Solomon
Sub title
sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond
Summary
This is a do it yourself guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In thsi book the author introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, she also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East, including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more, this book will help you explore a new preserving horizon with instructions and a selection of helpful resources. -- Provided by publisher
Classification
Creator
Genre
Subject
Mapped to
Incoming Resources
- Has instance1