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ASIAN PICKLES: SWEET, SOUR, SALTY, CURED, & FERMENTED PRESERVES

ASIAN PICKLES: SWEET, SOUR, SALTY, CURED, & FERMENTED PRESERVES

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Author: Karen Solomon

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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 Asian Pickles.

This DIY guide 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 75 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.

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