2026 Reading Challenge

Status Updates From Asian Pickles: Sweet, Sour,...

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]
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Maria
Maria is on page 121 of 210
Would like to try Sweet Mango Pickle
— Jan 05, 2024 05:19PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves

Maria
Maria is on page 31 of 210
Loved that I was able to get Shiso leaves to make Pickled Shiso Leaves and Shiso Vinegar
— Jan 05, 2024 05:19PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves

Maria
Maria is on page 10 of 210
Miso Pickles were lovey
— Jan 05, 2024 05:18PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves


Richard
Richard is on page 147 of 210
— Dec 10, 2022 08:47PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves


Charles
Charles is on page 120 of 208
— Oct 03, 2021 12:00PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]


Rachael
Rachael is on page 76 of 208
— Jul 12, 2021 02:01PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]





Cyrus
Cyrus is on page 7 of 208
— Mar 28, 2019 08:36PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Huizhong Yang
Huizhong Yang is starting
Just tried Page110 “Chile-Black bean oil”. The flavor is pretty awesome and familiar since I used the dried Chile sent from my hometown Hunan Prov., China. I put extra Chile in for my obsession with spicy flavor! Before adding Chiles, I firstly fried a handful of Sichuan peppercorns. People loving spicy or Sichuan flavor should definitely try this!
— Jan 02, 2018 06:16PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]



Kit
Kit is on page 25 of 208
— Mar 04, 2016 08:03AM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Sarah
Sarah is on page 49 of 208
— Feb 12, 2015 09:29PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Ron
Ron is on page 142 of 208
— Jun 04, 2014 07:29AM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Ron
Ron is on page 93 of 208
— Jun 03, 2014 01:53PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Ron
Ron is on page 73 of 208
— May 29, 2014 09:22AM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Ron
Ron is on page 38 of 208
— May 28, 2014 01:15PM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Ron
Ron is on page 12 of 208
— May 28, 2014 10:45AM Add a comment
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]