- Hardcover: 208 pages
- Publisher: Ten Speed Press; 1St Edition edition (June 10, 2014)
- Language: English
- ISBN-10: 9781607744764
- ISBN-13: 978-1607744764
- ASIN: 1607744767
- Product Dimensions: 6.8 x 0.8 x 9.3 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 121 customer reviews
- Amazon Best Sellers Rank: #57,025 in Books (See Top 100 in Books)
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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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One of the most ancient forms of preservation, fermentation transforms raw ingredients into wholly new and unique foods. Americans readily recognize dill pickles and sauerkraut, and increasing numbers have learned to appreciate Japan’s pickled ginger as a palate-clearing condiment for sushi, as well as the astonishingly pungent, tongue-searing kimchi, Korea’s cabbage, garlic, and chili national dish. Other Asian pickles that may be less familiar to Westerners include India’s myriad chutneys, with their sweet and hot spices, and China’s preserved eggs. From Southeast Asia comes a homemade version of the very popular sriracha now present on so many tables worldwide. For true fans of fermented dishes, Solomon gives instructions for pickling fresh squid but warns that their odors can linger. Canning aficionados need beware that Asian pickles’ delicacy and low acidity render them poor candidates for canning’s high temperatures. A glossary helps demystify some less common or obscure (to the Western palate) ingredients. --Mark Knoblauch
“I love this book! Karen Solomon has spent years exploring the remarkably varied pickling styles of Asia. This is among the very best books I’ve encountered on pickling, and it goes beyond pickling itself with recipes for foods used in or served with pickles. Karen’s descriptions of technique are clear and crisp, and her personal tone made me feel as if she were whispering encouragement in my ear.”
-Sandor Ellix Katz, author of The Art of Fermentation
“In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!”
-Lauryn Chun, author of The Kimchi Cookbook
“With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.”
-Marisa McClellan, creator of Food In Jars
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FWIW, every single recipe in this book is either naturally gluten-free or can easily be made gluten-free by substituting g-f soy sauce and g-f miso.
Karen's writing style is light and humorous, and it is really easy to engage in her recipes and the book as a whole. I seriously love this book, and I think you will too.