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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond Hardcover – June 10, 2014

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Karen Solomon (Author)
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Karen Solomon (Author)
4.6 out of 5 stars 100 customer reviews
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Product Details

  • Hardcover: 208 pages
  • Publisher: Ten Speed Press; 1St Edition edition (June 10, 2014)
  • Language: English
  • ISBN-10: 1607744767
  • ISBN-13: 978-1607744764
  • Product Dimensions: 6.8 x 0.8 x 9.3 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (100 customer reviews)
  • Amazon Best Sellers Rank: #52,208 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsA must-have for Pickle People: There are gems and jewels and so many keepers in this book!
By I Do The Speed Limit TOP 500 REVIEWERVINE VOICE on June 12, 2014
Format: Hardcover
I love pickled things. I love the sweet, vinegary, salty, intense-ness of all things pickled. I love how it gives a longer life to produce from my sweat-and-tears-drenched veggie gardens. I do not like canned pickles--my summertime kitchen is way too hot for the process. I also can not do fermented pickles: The temperatures needed are just not available in the area where I live.

That leaves me with "quickles" as the author fondly refers to the majority of the pickling recipes in this book.

I have more than my far share of pickling books on my cookbook shelves. Most of them are from authors whose backgrounds are colored by American and European ancestors--and they lean towards canning. Of course, I find a few quick pickle recipes, refrigerator pickles and freezer pickles mixed in with the properly canned pickles. But, definitely not enough to have caused me to quit my search for pickle recipes. So, I was happy to stumble upon this book!

Yes, I have noticed--because my eyes are wide open, always--that there are pickle recipes in almost all of my oriental cookbooks. But, being the fanatic that I am, there were never enough.

Until now. Now, I have a pickle cookbook that rounds out my collection of pickling cookbooks: Truly, a must-have.

So, here are my observations. And I will try to limit my exuberance, because I know that not everyone is going to be as excited about this book as I am:

The author offers alternative instructions for special equipment and alternative ingredients whenever possible. She includes an ingredient dictionary at the back and also lists suppliers, helpful websites, other cookbooks and a measurement conversion chart.Read more ›
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4.0 out of 5 starsMuch more than a cookbook! Do your taste buds a favor and pick up this book!
By Linda Townsend on June 30, 2014
Format: Kindle Edition
ASIAN PICKLES: SWEET, SOUR, SALTY, CURED, AND FERMENTED PRESERVES FROM KOREA, JAPAN, CHINA, INDIA, AND BEYOND by Karen Solomon is much more than a cookbook as there's much trivia included and humor too! It's a very enjoyable read!

A few months ago, my boss shared some yellow squash and zucchini from his garden that he had pickled. They were too delicious for words! I resolved right there and then to delve into pickling myself and was thrilled to find this book offered for review at Net Galley. I've now read it and tried some of the recipes and am HOOKED!

First, I'm thrilled to share that the recipes include NO preservatives, artificial colors or flavorings, and other nasties. The book is segregated by geographical area: Japan, Korea, China, India and Southeast Asia. Each area includes an introduction where the author describes her experience and thoughts on the pickling offerings there along with basic regional styles and preparation and serving tips. One example of valuable tips is in working with garlic where the author shares how to best peel it via an online video and how to remove garlic smell from your hands utilizing a piece of metal. Neither were tips I'd ever heard previously! Another great tip was how to crack cardamom pods to make cardamom tea. AND still another that I found useful was how to shave fresh coconut.

Pickling has a long history. The author relates that in 1970, a two-thousand-year-old tomb of a woman buried in her kitchen during the Han dynasty was uncovered in a fascinating archaeological find. The tomb contained dozens of ingredients, cooking tools, and cooking instructions - and PICKLES aplenty in crocks.

The author answered another question for me: The difference between a pickle and a chutney...Read more ›
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5.0 out of 5 starsPickling and so much more!
By Andrew'sMom on July 30, 2014
Format: Hardcover
I have never been a pickle person. I think it all stems from when I was around ten years old and I had the mumps. Helen Keller could see I had the mumps, but my old Czechoslovakian grandmother told my mother "if it hurts when she swallows a dill pickle - she has the mumps". Linda Lovelace would have a problem swallowing a dill pickle.

I have shunned pickles from that day forward. That being said, I loved pickled foods - onions, ginger, garlic.
When you add pickled red onions to a burger, it's gourmet. Pickled daikon and carrots on a Vietnamese fish sandwich - so good -- recently had that sandwich in a restaurant in San Francisco.

This book is so much more than a cookbook. It's a wealth of information on pickling covering Japan, Korea, China, India and "beyond" -- I always wondered what exactly was in the "beyond" department. In Asian Pickles I think the author means Southeast Asia.

Sweet, sour, salty, cured and fermented preserves - right on the front page! All my favorites.

I've started my five-spice pickled carrots...in three days - I'll let you know how they are - they smell great already! Today I'm going to pickle some garlic - that will be ready in 6 to 7 months. If you want some instant gratification you can make Hot Pickled Pineapple and Peanuts - ready in 1 and 1/2 hours and looks and sounds great - doesn't it?

There are loads of unique recipes in this book (as least to me - thousand slices turnips) and a plethora of information about pickling but also included are recipes for chile-black bean oil, XO sauce, chutneys and "beyond"!

I'm very pleased with this book and look forward to exploring more in the world of pickling and international flavors.

This book was provided by Blogging for Books.
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Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

Great hit with my brother-in-law who loves to can, pickle and ferment!!

Published 24 days ago by C. Jones
5.0 out of 5 starsA great book, very easy recipes with a little effort ...

A great book,very easy recipes with a little effort you can do a great pickles.

Published 1 month ago by Amazon Customer
5.0 out of 5 starsWell done, easy to read, great recipes

Yummy, great book, great recipes

Published 2 months ago by Amazon Customer
5.0 out of 5 starsInspiring!

On a rainy day in Seattle, I sat in a book-filled delicatessen waiting for a friend's eye surgery to be completed. Read more

Published 4 months ago by momofmadeleine
5.0 out of 5 starsFun with pickling

I love asian pickled and fermented vegetables. This was a great little book to help me make them.

Published 4 months ago by N. Bruce
4.0 out of 5 starsFour Stars

gift.

Published 6 months ago by DONNA M. SIU
5.0 out of 5 starsWonderful easy to follow recipes.

I started making pickles right away!

Published 7 months ago by Aromasmom
5.0 out of 5 starsFive Stars

Fast service, new

Published 7 months ago by George W. Ehlers
5.0 out of 5 starsYummy!

Karen is a whiz at writing and at food preparation and most of all she is a fun read. We made great pickles thanks to her.

Published 7 months ago by Scottie
3.0 out of 5 starsOkay for the Basics

I got this book because I was on a pickle-making kick and it covers most of the basics for Asian pickles. Solomon's "inspired" recipes, however, are a bit dubious. Read more

Published 8 months ago by SMOakland

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