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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond
Karen Solomon
(Autor)
·
Ten Speed Press
· Tapa Dura
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond - Solomon, Karen
Sin Stock
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Reseña del libro "Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond"
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.
