Thanks for supporting an independent bookstore—offering informed, opinionated perspective since 1983.

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

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

Karen Solomon
Write a review
| Ask a question

Regular price $19.99

Unit price per 

This item is in stock and will ship promptly.

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.  

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now