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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]
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.
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.
208 pages, Hardcover
First published January 1, 2014
223 people are currently reading
598 people want to read
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Displaying 1 - 30 of 39 reviews
June 11, 2014
I love asian pickled treats. I travel a lot and I search out restaurants and shops with pickled goodies, and books to delight in. Here is a book that focuses on all these delicious asian wonders. The book covers Japan, Korea, China, India and Southeast Asia. I have not found a book so diverse before, it has everything. The recipes seem easy to follow, the ingredients found in most stores.
I started out with the first recipe from Japan the miso pickle. Simple easy to follow direction that turned out fabulous. I have plans to make the wasabi carrots this week. The other countries are very interesting too. I do make a lot of Korean pickles already at home so I didn't get much from that section but it was written very well with well developed flavors.
I collect good fermentation, pickling books and this one now sits on my shelf with many sticky tabs marking recipes that we plan on making. I would recommend this as a good asian style pickle book, you really do get all the major and a few lessor known recipes.
I started out with the first recipe from Japan the miso pickle. Simple easy to follow direction that turned out fabulous. I have plans to make the wasabi carrots this week. The other countries are very interesting too. I do make a lot of Korean pickles already at home so I didn't get much from that section but it was written very well with well developed flavors.
I collect good fermentation, pickling books and this one now sits on my shelf with many sticky tabs marking recipes that we plan on making. I would recommend this as a good asian style pickle book, you really do get all the major and a few lessor known recipes.
April 11, 2015
**Thank you Ten Speed Press and Netgalley for providing this in exchange for an honest review**
This is an excellent book for a pickling novice. I had never pickled anything in my life, and I'm happy to say, the two recipes I've made so far have turned out great. I chose to try the Cucumber Arame Pickles and "Wasabi" Pickled Carrots. Both have very few ingredients and very short sit times. I planned on my first few attempts at pickling to be fails. I wanted to use recipes that would be easy to make a couple times until I got it right. They both came out great the first time.
Solomon writing is wonderful. So many cookbooks have that text book feel to them. Solomon's personality made this a joy to read. Her instructions are easy to follow and many of the ingredients she used can be found at your local grocery store. This book covers recipes from China, India, Japan, Korea, and Southeast Asia. Each selection starts with a introduction to the region's pickle basics and explains when and how to serve the dish. The end of the book provides a helpful glossary and measurement conversion chart.
My only real complaint is the lack of pictures. I would have liked to see a picture of each finished recipe. On average you get a picture every 2 to 3 recipes.
This is an excellent book for a pickling novice. I had never pickled anything in my life, and I'm happy to say, the two recipes I've made so far have turned out great. I chose to try the Cucumber Arame Pickles and "Wasabi" Pickled Carrots. Both have very few ingredients and very short sit times. I planned on my first few attempts at pickling to be fails. I wanted to use recipes that would be easy to make a couple times until I got it right. They both came out great the first time.
Solomon writing is wonderful. So many cookbooks have that text book feel to them. Solomon's personality made this a joy to read. Her instructions are easy to follow and many of the ingredients she used can be found at your local grocery store. This book covers recipes from China, India, Japan, Korea, and Southeast Asia. Each selection starts with a introduction to the region's pickle basics and explains when and how to serve the dish. The end of the book provides a helpful glossary and measurement conversion chart.
My only real complaint is the lack of pictures. I would have liked to see a picture of each finished recipe. On average you get a picture every 2 to 3 recipes.
July 10, 2020
Okay, I've been excited to get my hands on this book for a long time, and then it has gems like this in it: "To put it crassly, kimchi stinks." And "Additionally, there will be some fishy flavors and odors -- not too much (there is only so much the Western palate can take) -- but they will be present." The author notes that "if you really despise the odor", your kimchi can be fermented in the fridge.
I...have made a lot of kimchi. Gallons of kimchi this year alone. And maybe I'm just bad at being a squeamish Westerner...but, maybe if your kimchi reeks, something is wrong? I'm pretty sure my honest and opinionated children would tell me if the kimchi on the counter was stinking up the house.
The recipes in the Korean section also call specifically for Japanese soy sauce (why????) and half of the recipes aren't even pickled/fermented...they're banchan. I love me some banchan, but that does seem really weird for a pickle book.
Anyway, reading the Korean section did not inspire me with confidence in the rest of the book for regions that I know less about, so I'm (sadly) giving the rest of it a pass.
I...have made a lot of kimchi. Gallons of kimchi this year alone. And maybe I'm just bad at being a squeamish Westerner...but, maybe if your kimchi reeks, something is wrong? I'm pretty sure my honest and opinionated children would tell me if the kimchi on the counter was stinking up the house.
The recipes in the Korean section also call specifically for Japanese soy sauce (why????) and half of the recipes aren't even pickled/fermented...they're banchan. I love me some banchan, but that does seem really weird for a pickle book.
Anyway, reading the Korean section did not inspire me with confidence in the rest of the book for regions that I know less about, so I'm (sadly) giving the rest of it a pass.
December 28, 2017
My first run through of this I was kind of unimpressed. My second time through I marked the recipes I wanted to try & was surprised that there were so many. it's not a book I'll buy new but I might pick up a used copy. I'll definitely keep it checked out as long as I can or until I try all the recipes.
December 21, 2017
A very useful book for a person interested in home cooking and fond of Asian tastes!
August 7, 2014
Japan: This chapter includes miso pickles (Misozuke), rice bran pickles (Nukazuke), pickled plums and pickled plum ‘vinegar’ (Umeboshi and Umezu), pickled ginger (Gari), Red pickled ginger (Beni Shoga), and more. The traditional section also includes recipes for pickling mustard greens, turnips, and seaweed. Then there’s a section of ‘inspired pickles’ courtesy of the author, such as a mixed ginger and shiso pickle, pickled Asian pear with lemon, and more. I haven’t yet tried any from this chapter, although I particularly look forward to making the pickled Asian pear, ‘Wasabi’-pickled carrots, and pickled ginger.
Korea: This chapter includes both Kimchi recipes and Banchan recipes. I admit, I skipped the Kimchi. I’d rather make Banchan, such as the marinated bean sprouts, pickled cucumbers, sweet shredded daikon and carrot, or mushrooms in soy sauce. We made and very much enjoyed those mushrooms, which were dark with soy and just a little sweet. They were particularly good as a foil to salmon.
China: Once again we have traditional pickles and inspired pickles, with the addition of a few sauces (make your own chile sauce!). Traditionals include radish in chile oil, preserved steamed lemons, salt-preserved eggs with star anise, and preserved mustard greens. Inspired pickles include five-spice pickled carrots (lemony and surprisingly subtle), sour celery and red pepper, sichuan cucumbers with orange and almonds, and Shanghai cabbage and chile. Some pickles in this book only need to sit for an hour (those soy mushrooms), while others need days (the five-spice carrots). Some can be canned while others cannot.
India: This chapter is divided into pickles and chutneys. I can’t wait to make the sweet mango pickle, lime pickle, and green mango pickle. The hot carrot pickle also sounds wonderful, as do the pickled chickpeas. The chutneys, however, truly enchant me. The peach, coconut, and ginger chutney bowled me over–it’s simple to make and has a delightful subtle flavor profile. It also goes very well with fish and shellfish.
Southeast Asia: This collection includes pickles from Vietnam (daikon and carrot pickle, pickled bean sprouts, and more), Thailand (pickled chiles with lime, sweet pickled garlic, and more), the Philippines (banana ketchup–which I really want to make–among others), Indonesia (hot pickled pineapple and peanuts, and a spiced coconut tamarind chutney that’s calling my name), and finally Malaysia (Malaysian pickled vegetables).
Every recipe we made from this cookbook came out deliciously. I plan to try to keep at least one kind of pickle in the house at all times for healthy snacking, and this book will be providing many of those recipes!
Visit my site for a review that includes photos from our own cooking: http://www.errantdreams.com/2014/08/r...
Korea: This chapter includes both Kimchi recipes and Banchan recipes. I admit, I skipped the Kimchi. I’d rather make Banchan, such as the marinated bean sprouts, pickled cucumbers, sweet shredded daikon and carrot, or mushrooms in soy sauce. We made and very much enjoyed those mushrooms, which were dark with soy and just a little sweet. They were particularly good as a foil to salmon.
China: Once again we have traditional pickles and inspired pickles, with the addition of a few sauces (make your own chile sauce!). Traditionals include radish in chile oil, preserved steamed lemons, salt-preserved eggs with star anise, and preserved mustard greens. Inspired pickles include five-spice pickled carrots (lemony and surprisingly subtle), sour celery and red pepper, sichuan cucumbers with orange and almonds, and Shanghai cabbage and chile. Some pickles in this book only need to sit for an hour (those soy mushrooms), while others need days (the five-spice carrots). Some can be canned while others cannot.
India: This chapter is divided into pickles and chutneys. I can’t wait to make the sweet mango pickle, lime pickle, and green mango pickle. The hot carrot pickle also sounds wonderful, as do the pickled chickpeas. The chutneys, however, truly enchant me. The peach, coconut, and ginger chutney bowled me over–it’s simple to make and has a delightful subtle flavor profile. It also goes very well with fish and shellfish.
Southeast Asia: This collection includes pickles from Vietnam (daikon and carrot pickle, pickled bean sprouts, and more), Thailand (pickled chiles with lime, sweet pickled garlic, and more), the Philippines (banana ketchup–which I really want to make–among others), Indonesia (hot pickled pineapple and peanuts, and a spiced coconut tamarind chutney that’s calling my name), and finally Malaysia (Malaysian pickled vegetables).
Every recipe we made from this cookbook came out deliciously. I plan to try to keep at least one kind of pickle in the house at all times for healthy snacking, and this book will be providing many of those recipes!
Visit my site for a review that includes photos from our own cooking: http://www.errantdreams.com/2014/08/r...
June 10, 2014
So, I received this advanced copy on net galley in exchange for an honest review. (disclaimer and all that)
This isn't going to be a typical review as seen in previous posts. Mostly, I just wanted to let you know that I genuinely liked it. Had I seen it at Barnes & Noble or online at Amazon or BN.com, I would still have purchased it. I think it is a great book for beginners as it does a great job at giving little tips and tricks, along with simple-to-follow recipes. I also like that it covers a semi-wide range of countries - Chine, Korea, Indonesia, Japan and other countries.
Granted, this is an Asian pickling book so you are going to see items that you might not be familiar with. Luckily, there seems to be an Oriental Market in almost every big city in the US... if not five.
The only down side to this book is that there were not as many pictures as I would like. When it comes to cooking books/magazines, I need to see those pictures! To me, cooking is such a sensual experience and your eyes are a big part of this - especially when you are attempting a recipe you haven't made before.
Full review on my blog, here.
This isn't going to be a typical review as seen in previous posts. Mostly, I just wanted to let you know that I genuinely liked it. Had I seen it at Barnes & Noble or online at Amazon or BN.com, I would still have purchased it. I think it is a great book for beginners as it does a great job at giving little tips and tricks, along with simple-to-follow recipes. I also like that it covers a semi-wide range of countries - Chine, Korea, Indonesia, Japan and other countries.
Granted, this is an Asian pickling book so you are going to see items that you might not be familiar with. Luckily, there seems to be an Oriental Market in almost every big city in the US... if not five.
The only down side to this book is that there were not as many pictures as I would like. When it comes to cooking books/magazines, I need to see those pictures! To me, cooking is such a sensual experience and your eyes are a big part of this - especially when you are attempting a recipe you haven't made before.
Full review on my blog, here.
September 20, 2014
As an experiment, I'd like to try all the versions of pickled garlic. This book is well-organized into chapters by parts of the world (Japan, Korea, China, India, Southeast Asia), and it's got exciting tips I never knew. (Or at least some I'd forgotten--the tip about how to peel many cloves of garlic easily...)
I'm eager to try many of these recipes and I'll update this review after I've attempted some.
I'm eager to try many of these recipes and I'll update this review after I've attempted some.
July 20, 2017
This is a great book! It was great to see so many different kinds of unique pickles and chutneys and condiments represented. Will definitely make some of these!
February 21, 2023
So many delicious recipes contained in this book, I’d highly recommend especially to anyone starting out in their pickling journey and would like to sample different regional takes on the methodology.
The Story
Recipes come with a bit of introductory information about them ranging from relational stories to preparation with traditional and less traditional methodology, noting varying contextual/regional takes which has been interesting and fun to read through.
Nice explanations of the fermentation process as well as pairings and dishes to match, in addition to safe storage with each pickling recipe, also as distinct by either culture, region, or method.
A lot of recipes to choose from which has been delightful to pick through. Definitely a unique cookbook to include so many types of recipes from the pickled method of preservation, some familiar, some less familiar, which has been a pleasant surprise.
There is some crossover of regional dishes by ingredient or style of preparation, which is fine, especially as substitutes and rationales are listed, some are intentional, some are less overt, but make for a delicious dish nonetheless.
The Writing
The recipes are organized well.
Steps are easy to follow.
Measurements are in U.S. Standard, but can easily convert to metric since many recipes have a bit of leeway so exact volume and weight should not be much of an issue for anyone.
Page layout is clean and the pictures are beautiful.
Blog post
The Story
Recipes come with a bit of introductory information about them ranging from relational stories to preparation with traditional and less traditional methodology, noting varying contextual/regional takes which has been interesting and fun to read through.
Nice explanations of the fermentation process as well as pairings and dishes to match, in addition to safe storage with each pickling recipe, also as distinct by either culture, region, or method.
A lot of recipes to choose from which has been delightful to pick through. Definitely a unique cookbook to include so many types of recipes from the pickled method of preservation, some familiar, some less familiar, which has been a pleasant surprise.
There is some crossover of regional dishes by ingredient or style of preparation, which is fine, especially as substitutes and rationales are listed, some are intentional, some are less overt, but make for a delicious dish nonetheless.
The Writing
The recipes are organized well.
Steps are easy to follow.
Measurements are in U.S. Standard, but can easily convert to metric since many recipes have a bit of leeway so exact volume and weight should not be much of an issue for anyone.
Page layout is clean and the pictures are beautiful.
Blog post
May 9, 2018
Really authentic, some of the ingredients are slightly hard but not impossible to source. Excellent for those who want to make authentic Asian pickles from scratch, especially without the MSG and other toxic stuff which is usually in the off the shelf versions available in the USA. Not all recipes are vegan - but using these as a base it is reasonably easy to adapt to a vegan friendly version.
January 1, 2020
The author knows pickles.
I am a big fan of chutney, there are several chutney recipes, and I want to try them all.
Includes some combinations I would never have thought of, like "Hot Pickled Pineapple and Peanuts."
I am a big fan of chutney, there are several chutney recipes, and I want to try them all.
Includes some combinations I would never have thought of, like "Hot Pickled Pineapple and Peanuts."
February 16, 2021
Look, I'm a sucker for these well written niche cookbooks that explore an area of cuisine that has been developed over a long (millenia) period of development. That being said this is a great book. I have not made many pickled food stuffs but this is the book to get you started. Wow.
September 2, 2021
Fantastic pickle recipes. Some of them I will never use, but the ones that I like are very tasty. Especially the pickled bean sprouts! I throw away so many bean sprouts because they go bad so quickly. When you pickle them they don't taste pickled or sour but they keep for a good two weeks!
May 18, 2023
Recetas sencillas
Me habría gustado que cada receta tuviera por lo menos una foto del producto terminado y algunas fotos de los ingredientes. Parece que la autora piensa que todos los lectores sabemos de lo que nos está hablando.
Me habría gustado que cada receta tuviera por lo menos una foto del producto terminado y algunas fotos de los ingredientes. Parece que la autora piensa que todos los lectores sabemos de lo que nos está hablando.
August 31, 2017
Interesting recipes and techniques, but this is definitely a niche cookbook for someone with access to more obscure ingredients.
July 10, 2020
Great ideas for flavorings for pickles.
October 7, 2021
wish there were more photos but great tips and glossary. like the substitution options. layout was to my liking. can definitely use the recipes in here.
July 19, 2024
A must-have if you love Asian cuisine and fermented foods.
July 1, 2014
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... It was funny, I had been asked that same question just a week before I read the book and was happy to share the answer with my friend who had asked. If you are also curious, a pickle implies that the preserve has to sit for a long period, either to ferment or simply to meld flavors and/or textures. In contrast, a chutney is often made fresh to be eaten straight away. Pickles tend to store longer while some chutney recipes don't keep for more than a day or two.
I'd also like to share some of the recipes offered that I've either tried or am going to try soon! The ones I've tried have all been very simple, easy to follow and relatively quick. Please know that I don't care for heat in my recipes... there's plenty of recipes with heat in this book, but there's also a good selection without heat.
I LOVED her recipe for Sweet Mango Pickle. It only took about 20 minutes and the results were like nothing I'd ever tasted before... quite good! South Indian Coconut and Cilantro Chutney was another quickie and delicious over rice. I want to try her recipes for Banana Ketchup, Pickled Pineapple and Peanuts, Indonesian Vegetable Pickles and Malaysian Pickled Vegetables. There are recipes to pickle ginger, eggplant, pears, plums, carrots, cabbage and much more!
The author rounds out the usefulness of this book by including extensive sections on pickling ingredients, resources, and measurement/conversion charts.
I would highly recommend this book to anyone who would like to explore the delectable options in pickling. If you are in the rut of just eating those kosher dills or sweet gherkin pickles found at your local grocery, do yourself a favor and pick up this book!
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... It was funny, I had been asked that same question just a week before I read the book and was happy to share the answer with my friend who had asked. If you are also curious, a pickle implies that the preserve has to sit for a long period, either to ferment or simply to meld flavors and/or textures. In contrast, a chutney is often made fresh to be eaten straight away. Pickles tend to store longer while some chutney recipes don't keep for more than a day or two.
I'd also like to share some of the recipes offered that I've either tried or am going to try soon! The ones I've tried have all been very simple, easy to follow and relatively quick. Please know that I don't care for heat in my recipes... there's plenty of recipes with heat in this book, but there's also a good selection without heat.
I LOVED her recipe for Sweet Mango Pickle. It only took about 20 minutes and the results were like nothing I'd ever tasted before... quite good! South Indian Coconut and Cilantro Chutney was another quickie and delicious over rice. I want to try her recipes for Banana Ketchup, Pickled Pineapple and Peanuts, Indonesian Vegetable Pickles and Malaysian Pickled Vegetables. There are recipes to pickle ginger, eggplant, pears, plums, carrots, cabbage and much more!
The author rounds out the usefulness of this book by including extensive sections on pickling ingredients, resources, and measurement/conversion charts.
I would highly recommend this book to anyone who would like to explore the delectable options in pickling. If you are in the rut of just eating those kosher dills or sweet gherkin pickles found at your local grocery, do yourself a favor and pick up this book!
June 26, 2014
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
by Karen Solomon begins with an introduction about pickles and pickling. For those of you that do not like to can, this book is for you! As she explains, most of these recipes are not for long term storage. These pickles age and ferment either on your counter or in your fridge. But they look so good, I don't think trying to keep them for a long time is going to be an issue.
The recipes are divided into 5 sections: Japan, Korea, China, India, and Southeast Asia. At the beginning of each section, she explains the basic pickles of that area and how they are served.
Japan: The Japan section is further divided between Traditional Tsukemono (the Japanese word for pickles) and Inspired Pickles (her twists inspired by Japanese flavors and ingredients. I've marked to try: Miso Pickles, Pickled Ginger, Pickled Mustard Greens and Pickled Asian Pear with Lemon.
Korea: The Korean section of course begins with an intro on Kimchi. I've marked to try: Whole Leaf Kimchi, Summer Radish Kimchi, Marinated Bean Sprouts, Pickled Cucumbers, and Spinach with Sesame.
China: These pickles are a far cry from the standard Chinese takeout food we get at our local restaurant. I've marked to try: spicy Blackened Sichuan Pickled Peppers, Salt-Preserved Eggs with Star Anise, Pickled Shallots, Five Spice Pickled Carrots, and Shanghai Cabbage and Chili.
India: I have to admit that Indian food is not one of my favorites, but I did find a few pickles that sound intriguing. I've marked to try: Cauliflower, Onion and Carrot Mixed Pickle, Apples in Mustard with Mint, and Pickled Chickpeas.
Southeast Asia - With my last disclaimer on Indian food, I also must admit that Southeast Asian is my favorite, so I will probably try all of them in this section. I've marked to try: Pickled Bean Sprouts, Pickled Chiles with Lime, Cucumber and Shallot Pickles, Thai Pickled Cabbage, and Javanese Carrot and Cucumber Pickle.
The book concludes with a very useful glossary and a resources section.
All in all a great book with which to explore pickles from Asia. I almost don't know where to begin. It seems like almost all of the regions have some version of pickled cucumbers or some version of pickled cabbage, so I will probably start there. It would be fun to have several versions prepared and sample a bit from each one to compare.
The recipes are divided into 5 sections: Japan, Korea, China, India, and Southeast Asia. At the beginning of each section, she explains the basic pickles of that area and how they are served.
Japan: The Japan section is further divided between Traditional Tsukemono (the Japanese word for pickles) and Inspired Pickles (her twists inspired by Japanese flavors and ingredients. I've marked to try: Miso Pickles, Pickled Ginger, Pickled Mustard Greens and Pickled Asian Pear with Lemon.
Korea: The Korean section of course begins with an intro on Kimchi. I've marked to try: Whole Leaf Kimchi, Summer Radish Kimchi, Marinated Bean Sprouts, Pickled Cucumbers, and Spinach with Sesame.
China: These pickles are a far cry from the standard Chinese takeout food we get at our local restaurant. I've marked to try: spicy Blackened Sichuan Pickled Peppers, Salt-Preserved Eggs with Star Anise, Pickled Shallots, Five Spice Pickled Carrots, and Shanghai Cabbage and Chili.
India: I have to admit that Indian food is not one of my favorites, but I did find a few pickles that sound intriguing. I've marked to try: Cauliflower, Onion and Carrot Mixed Pickle, Apples in Mustard with Mint, and Pickled Chickpeas.
Southeast Asia - With my last disclaimer on Indian food, I also must admit that Southeast Asian is my favorite, so I will probably try all of them in this section. I've marked to try: Pickled Bean Sprouts, Pickled Chiles with Lime, Cucumber and Shallot Pickles, Thai Pickled Cabbage, and Javanese Carrot and Cucumber Pickle.
The book concludes with a very useful glossary and a resources section.
All in all a great book with which to explore pickles from Asia. I almost don't know where to begin. It seems like almost all of the regions have some version of pickled cucumbers or some version of pickled cabbage, so I will probably start there. It would be fun to have several versions prepared and sample a bit from each one to compare.
June 20, 2014
...pickle lovers rejoice!
I have collected several books that give recipes for Asian pickles.
Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon (who is my major go to resource and is listed in the bibliography) Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting.
Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process.
What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source.
If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering. Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added.
The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between.
A great addition to the kitchen! and a great little present for like minded friends.
A NetGalley ARC
I have collected several books that give recipes for Asian pickles.
Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon (who is my major go to resource and is listed in the bibliography) Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting.
Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process.
What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source.
If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering. Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added.
The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between.
A great addition to the kitchen! and a great little present for like minded friends.
A NetGalley ARC
January 13, 2016
Asian Pickles is a great introduction to Asian style pickling that should be more than adequate for the beginner - intermediate pickler, but slightly lacking for those advanced or looked for a more in depth book on asian pickling.
One of the notable differences between Asian pickling and Western pickling is that asian pickling, as a whole, is relatively easier than Western pickling. Asian pickling is generally less sour and uses softer vinegars than the west, but also includes an entire family of pickling that would fall more under the term fermentation. This book is broken into section by region with Japan, Kore, China, and India taking up a majority of the book. There is an unfortunately small section titled Southeast Asia that I thought could have been fleshed out more. And there were definitely some items, like a mango chutney for example, that may not qualify as a pickle for most people.
The book itself is solidly constructed with vibrant full color photographs for about half of the recipes listed. The recipes themselves are incredibly simple and rarely involve any complicated steps. While the book does try to have a nice breadth of knowledge, I found at times that the cultural background and explanation of the reasons behind pickling methods were a bit lacking.
Overall however, a slightly flawed but generally great intro book.
One of the notable differences between Asian pickling and Western pickling is that asian pickling, as a whole, is relatively easier than Western pickling. Asian pickling is generally less sour and uses softer vinegars than the west, but also includes an entire family of pickling that would fall more under the term fermentation. This book is broken into section by region with Japan, Kore, China, and India taking up a majority of the book. There is an unfortunately small section titled Southeast Asia that I thought could have been fleshed out more. And there were definitely some items, like a mango chutney for example, that may not qualify as a pickle for most people.
The book itself is solidly constructed with vibrant full color photographs for about half of the recipes listed. The recipes themselves are incredibly simple and rarely involve any complicated steps. While the book does try to have a nice breadth of knowledge, I found at times that the cultural background and explanation of the reasons behind pickling methods were a bit lacking.
Overall however, a slightly flawed but generally great intro book.
June 27, 2014
Title: Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
Author: Karen Solomon
Publisher: Ten Speed Press
Published: 6-10-2014
ISBN: 9781607744764
ASIN E-Book: B00HBQWK5E
Pages: 208
Genre: Food & Wine
Tags: Cooking, Cookbooks, Pickling
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne
Most hear pickle and think kosher dill or sweet gherkin, but the truth is almost anything can be pickled. Do not limit yourself to just cucumbers. Asian cultures have been using pickling as a preservative. Learn the recipes to pickle ginger, cabbage, pear, plums, carrots and even eggplant. There are limitless different vegetables, fruits and other foods that can be preserved.
Easy to understand and follow instructions to make Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves One of the most must have cookbook for the home cook. Get professional result the easy way. Have a recipe on hand the next time you decide to pickle some of the bounty from your garden.
Author: Karen Solomon
Publisher: Ten Speed Press
Published: 6-10-2014
ISBN: 9781607744764
ASIN E-Book: B00HBQWK5E
Pages: 208
Genre: Food & Wine
Tags: Cooking, Cookbooks, Pickling
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne
Most hear pickle and think kosher dill or sweet gherkin, but the truth is almost anything can be pickled. Do not limit yourself to just cucumbers. Asian cultures have been using pickling as a preservative. Learn the recipes to pickle ginger, cabbage, pear, plums, carrots and even eggplant. There are limitless different vegetables, fruits and other foods that can be preserved.
Easy to understand and follow instructions to make Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves One of the most must have cookbook for the home cook. Get professional result the easy way. Have a recipe on hand the next time you decide to pickle some of the bounty from your garden.
June 5, 2014
Asian Pickles provides pickle recipes inspired by the cuisine of Japan, China, India, etc., but not recipes of the particular country. Karen Solomon deliberately choose ingredients that are likely to be available in the United States. The recipes are examples of the styles of the countries that the author enjoyed with most being quick pickles. My wife looked over the book and recognized some from her childhood that we are likely to try, so in this fashion, the book is a success. The processes are detailed and reasons for substitutes from original are provided. The author provides a glossary of terms and a list of sources for specialty ingredients. And the illustrations of various pickles makes the reader want to make and eat them. Enjoy reading and cooking!
September 23, 2014
How lovely to find an author celebrating something I absolutely love, Asian pickles. I frequently cook East Asian and Indian dishes and now, after reading Asian Pickles, I will be making the pickles to accompany those dishes.
Asian Pickles is a well written and well edited cookbook. It is written in a lively way that encouraged me to read it from beginning to end. The recipes are clearly written and use fairly easy to obtain ingredients. If you don't have an Asian market nearby the author provides online sources for ingredients.
I am looking forward to reading and using the other books written by Karen Solomon. I highly recommend Asian Pickles.
ARC provided by the publisher via Netgalley.
Asian Pickles is a well written and well edited cookbook. It is written in a lively way that encouraged me to read it from beginning to end. The recipes are clearly written and use fairly easy to obtain ingredients. If you don't have an Asian market nearby the author provides online sources for ingredients.
I am looking forward to reading and using the other books written by Karen Solomon. I highly recommend Asian Pickles.
ARC provided by the publisher via Netgalley.
August 21, 2014
Loving this paen to pickles from a writer who freely admits that she is a fermentation-crazy white lady who would be happy to eat banchan and rice every day for the rest of her life. ME TOO.
Recipes are very accessible, covering Japanese, Korean, Southeast Asian and Indian refrigerator pickles of various stripes, as well as some very exciting sauces. There is a homemade Siracha recipe in here, folks. Everything seems very achievable and you can get as deeply into it as you like.
Breaking News: I went on a tear and made radish kimchi, bean sprout banchan and a miso pickling bed last night, and it all seems to be turning out delicious.
Recipes are very accessible, covering Japanese, Korean, Southeast Asian and Indian refrigerator pickles of various stripes, as well as some very exciting sauces. There is a homemade Siracha recipe in here, folks. Everything seems very achievable and you can get as deeply into it as you like.
Breaking News: I went on a tear and made radish kimchi, bean sprout banchan and a miso pickling bed last night, and it all seems to be turning out delicious.
October 18, 2014
This book is a feast for the eyes as well as the mouth. The photography really invites you to jump in and try the terrific recipes. Organized by region, I was easily able to find the Japanese pickles we fell in love with while traveling there. Each country has its own basic techniques described to help those who like to experiment on their own. The glossary, resources and index make it easy to access the information and to expand on what is offered. I think Karen Solomon has hit a home run with this one.
July 30, 2016
I received a copy of this graphic novel from NetGalley for review.
When I saw it, I though “I want it!” I love Asian Culture so I was wondering how the made some of their Pickles.
I liked the book, it’s quite interesting, the recipes are well-described but I missed more photos of the final results!!! I love to see photos of the dishes.
I would like to try some of the pickles but it will be difficult for me to find some of the ingredients…
I have a lot of friends that love to cook and trying new recipes so I would recommend to them
When I saw it, I though “I want it!” I love Asian Culture so I was wondering how the made some of their Pickles.
I liked the book, it’s quite interesting, the recipes are well-described but I missed more photos of the final results!!! I love to see photos of the dishes.
I would like to try some of the pickles but it will be difficult for me to find some of the ingredients…
I have a lot of friends that love to cook and trying new recipes so I would recommend to them
Want to read
November 9, 2014first impression: book is split up into countries, with a listing of recipes at the start of each section. IS IT THAT HARD TO MAKE A FULL LISTING OF RECIPES AT THE BEGINNING?!
****
i only made 1 thing from this blasted book, WTF. as a self-proclaimed pickle lover, i have let myself down. i'll def have to give this a go. plus, i have garlic pickles that will be waiting for me in 6 months.
****
i only made 1 thing from this blasted book, WTF. as a self-proclaimed pickle lover, i have let myself down. i'll def have to give this a go. plus, i have garlic pickles that will be waiting for me in 6 months.
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