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

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


Karen Solomon
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As interest in fermentation and pickling surges, Asian-style pickles have received limited attention—with the exception of Lauryn Chun’s very fine The Kimchi Cookbook. Solomon, the author of several earlier books on preserving, presents a guide to an assortment of salty, crunchy fruits and vegetables, arranged by country of origin. In chapters on Japan, China, Korea, and India, she proffers choices such as the Japanese pickled plums called umeboshi, an Indian fresh turmeric and ginger chutney that’s ready in twenty minutes, and from China a zippy fresh cucumber pickle with orange, almonds, and Sichuan peppercorns.

Hardcover. Color photographs throughout.  

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