Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented

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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

From authentic Korean kimchi, Indian chutney, andÂ Japanese tsukemono to innovative combinationsÂ ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.

Asian PicklesÂ introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for theÂ 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 Eastâ€”KoreanÂ Whole Leaf Cabbage Kimchi, JapaneseÂ Umeboshi, ChineseÂ Preserved Vegetable, IndianÂ Coconut-Cilantro Chutney, VietnameseÂ Daikon and Carrot Pickle, and moreâ€”Asian PicklesÂ is your passportÂ to explore this regionâ€™s preserving possibilities.

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond