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

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

Karen Solomon
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Product Description

Product Description

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. 

Product details

  • Format: Kindle Edition
  • File Size: 13927 KB
  • Print Length: 208 pages
  • Publisher: Ten Speed Press (10 Jun 2014)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #62,491 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
5.0 out of 5 stars If you like asian pickles - this is a must 16 Oct 2014
Format:Hardcover|Verified Purchase
If you like Asia pickles this is a great book from which you can make your own.
This was my first attempt at making bothe some simply preserved and some fermented preserves and the outcome was not dissapointing, exceeded my expectations.
Lovely Book
Would highly recommend
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(Even though psychologically the use of so much sugar wrecked my ginger head, but) as the pickles are to be eaten in moderation and are simply an accompaniment to bring flavour to dishes, this book is great (and inspiring).
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  46 reviews
36 of 38 people found the following review helpful
5.0 out of 5 stars A must-have for Pickle People: There are gems and jewels and so many keepers in this book! 12 Jun 2014
By I Do the Speed Limit - Published on
I love pickled things. I love the sweet, vinegary, salty, intense-ness of all things pickled. I love how it gives a longer life to produce from my sweat-and-tears-drenched veggie gardens. I do not like canned pickles--my summertime kitchen is way too hot for the process. I also can not do fermented pickles: The temperatures needed are just not available in the area where I live.

That leaves me with "quickles" as the author fondly refers to the majority of the pickling recipes in this book.

I have more than my far share of pickling books on my cookbook shelves. Most of them are from authors whose backgrounds are colored by American and European ancestors--and they lean towards canning. Of course, I find a few quick pickle recipes, refrigerator pickles and freezer pickles mixed in with the properly canned pickles. But, definitely not enough to have caused me to quit my search for pickle recipes. So, I was happy to stumble upon this book!

Yes, I have noticed--because my eyes are wide open, always--that there are pickle recipes in almost all of my oriental cookbooks. But, being the fanatic that I am, there were never enough.

Until now. Now, I have a pickle cookbook that rounds out my collection of pickling cookbooks: Truly, a must-have.

So, here are my observations. And I will try to limit my exuberance, because I know that not everyone is going to be as excited about this book as I am:

The author offers alternative instructions for special equipment and alternative ingredients whenever possible. She includes an ingredient dictionary at the back and also lists suppliers, helpful websites, other cookbooks and a measurement conversion chart. She gives advice on main dishes with which to pair the pickles: I found that helpful and enlightening, and it spurred my creativity. She offers plenty of tips and advice--it's obvious that she's spent of lot of time thinking about and living with her pickle recipes.

Recipes might take up more than one page, depending on the amount of instruction, description and tips. The author also provides personable introductions for each recipe. The author is wordy, but she writes very well and her words flow. When it comes to pickle-making, I think wordiness and thorough explanations and instructions are a very good thing! The more description, the better. It just means that page layout/recipe layout is a bit stuffy because of a preponderance of paragraph form. But, since you really need to read each recipe through several times before beginning, it is not a problem. What matters is that the title stands out and so does the list of ingredients. Each recipe also highlights the time involved and the finished quantity.

Unfortunately, although there are plenty of pretty photos, you do not see a picture of each finished recipe.

The recipes--for the most part--are not time-consuming. The ingredient lists (except for Indian recipes where longer ingredient lists are the norm) are not long and drawn out. Ingredients are usually not hard to find. (Although I am having trouble finding one of the Japanese ingredients, a certain kind of seaweed. I think I will just substitute another kind and see how it goes.)

Take a look through the "Look Inside" feature and you will see how the chapters are divided by country (countries). At the beginning of each chapter, the author clues us in on "When and How to Serve" and gives us the basics of the pickle recipes of that country or area. Typical ingredients, typical flavors, typical techniques are mentioned and help spur us along and pique our interests.


In the Japan chapter there is a lovely miso recipe, sliced turnips with kombu, Asian pears with lemon and ginger, carrots and horseradish, plus many more. There are even recipes for making your own Umeboshi with apricots and two pickled ginger recipes.

The Korean chapter includes seven kimchi recipes, from cabbage, to radish, to squid, and cucumbers. There are also eight banchan recipes.

The Indian chutney and pickle recipes include produce pickled in oil, an abundance of toasted spices.

The chapter covering Southeast Asian pickles include a (fondly-named) Cock Sauce (a fermented take-off on a favorite hot sauce, without sugar), there is banana ketchup, pickled chiles with lime, and a hot pickled pineapple and peanut recipe.

Hope that is enough said to get your mouth watering--and I think it will if you are a pickle person like me!

*I received a temporary download of the advance copy of this cookbook from the publishers. I've been working with it for weeks now. I can honestly tell you that I will be buying my own copy of this book.
14 of 15 people found the following review helpful
5.0 out of 5 stars Pickling and so much more! 30 July 2014
By Andrew'sMom - Published on
I have never been a pickle person. I think it all stems from when I was around ten years old and I had the mumps. Helen Keller could see I had the mumps, but my old Czechoslovakian grandmother told my mother "if it hurts when she swallows a dill pickle - she has the mumps". Linda Lovelace would have a problem swallowing a dill pickle.

I have shunned pickles from that day forward. That being said, I loved pickled foods - onions, ginger, garlic.
When you add pickled red onions to a burger, it's gourmet. Pickled daikon and carrots on a Vietnamese fish sandwich - so good -- recently had that sandwich in a restaurant in San Francisco.

This book is so much more than a cookbook. It's a wealth of information on pickling covering Japan, Korea, China, India and "beyond" -- I always wondered what exactly was in the "beyond" department. In Asian Pickles I think the author means Southeast Asia.

Sweet, sour, salty, cured and fermented preserves - right on the front page! All my favorites.

I've started my five-spice pickled three days - I'll let you know how they are - they smell great already! Today I'm going to pickle some garlic - that will be ready in 6 to 7 months. If you want some instant gratification you can make Hot Pickled Pineapple and Peanuts - ready in 1 and 1/2 hours and looks and sounds great - doesn't it?

There are loads of unique recipes in this book (as least to me - thousand slices turnips) and a plethora of information about pickling but also included are recipes for chile-black bean oil, XO sauce, chutneys and "beyond"!

I'm very pleased with this book and look forward to exploring more in the world of pickling and international flavors.

This book was provided by Blogging for Books.
9 of 10 people found the following review helpful
4.0 out of 5 stars Much more than a cookbook! Do your taste buds a favor and pick up this book! 1 July 2014
By L. Townsend - Published on
Format:Kindle Edition
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!
4 of 4 people found the following review helpful
4.0 out of 5 stars I'm addicted to pickling! 7 Aug 2014
By H. Grove (errantdreams) - Published on
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond provides an incredibly wide array of pickle varieties. The cookbook is organized by geographic locale. Each section talks about the place of pickles in the area’s food traditions, as well as including some historical notes.

Japan: This chapter includes miso pickles (Misozuke), pickled plums and pickled plum ‘vinegar’ (Umeboshi and Umezu), 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. 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. The recipes tend to be very good about saying how long the pickles will last without going bad.

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, etc.), 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. As usual, my determination to continue using a review cookbook well after I’ve reviewed it is one of the best signs that the book has impressed me!

[NOTE: review book provided free for this review by Blogging for Books]
6 of 7 people found the following review helpful
5.0 out of 5 stars Loved the amount of recipes and the simplicity and ease of finding the ingredients. 11 Jun 2014
By Carla D. - Published on
Great book. Contained many fermented vegetables that I love and was only able to get at restaurants. The fact that the book has many different Oriental Countries is wonderful. I have not found a cookbook that is this diverse. Most of them contain simple ingredients that are great for seasonal cooking as they go with other vegetables and plates that are in season. They are simple and straight forward. The summer is coming and my CSA has lots of pickIes coming in. I tried the Miso Pickles and found them superb.
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