Asian Pickles Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan
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First, I'm thrilled to share that the recipes include NO preservatives, artificial colors or flavorings, and other nasties. 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 , 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 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.
In contrast, a chutney is often made fresh to be eaten straight away.
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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.
Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan [A Cookbook] - Kindle edition by Karen Solomon. Download it. Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to .
Please know that I don't care for heat in my recipes It only took about 20 minutes and the results were like nothing I'd ever tasted before South Indian Coconut and Cilantro Chutney was another quickie and delicious over rice. There are recipes to pickle ginger, eggplant, pears, plums, carrots, cabbage and much more! 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! Jun 26, Pam rated it it was amazing. For those of you that do not like to can, this book is for you! As she explains, most of these recipes are not for long term storage. These pickles age and ferment either on your counter or in your fridge. But they look so good, I don't think trying to keep them for a long time is going to be an issue. At the beginning of each section, she explains the basic pickles of that area and how they are served.
Southeast Asia - With my last disclaimer on Indian food, I also must admit that Southeast Asian is my favorite, so I will probably try all of them in this section. The book concludes with a very useful glossary and a resources section. All in all a great book with which to explore pickles from Asia.
I almost don't know where to begin. It seems like almost all of the regions have some version of pickled cucumbers or some version of pickled cabbage, so I will probably start there. It would be fun to have several versions prepared and sample a bit from each one to compare.
Jun 20, eyes. I have collected several books that give recipes for Asian pickles. Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon who is my major go to resource and is listed in the bibliography Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is c I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting.
Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process. What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source. If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering.
Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added. The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between.
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A great addition to the kitchen! Jan 13, Rafal rated it liked it. Asian Pickles is a great introduction to Asian style pickling that should be more than adequate for the beginner - intermediate pickler, but slightly lacking for those advanced or looked for a more in depth book on asian pickling. One of the notable differences between Asian pickling and Western pickling is that asian pickling, as a whole, is relatively easier than Western pickling.
Asian pickling is generally less sour and uses softer vinegars than the west, but also includes an entire family of Asian Pickles is a great introduction to Asian style pickling that should be more than adequate for the beginner - intermediate pickler, but slightly lacking for those advanced or looked for a more in depth book on asian pickling. Asian pickling is generally less sour and uses softer vinegars than the west, but also includes an entire family of pickling that would fall more under the term fermentation.
This book is broken into section by region with Japan, Kore, China, and India taking up a majority of the book. There is an unfortunately small section titled Southeast Asia that I thought could have been fleshed out more. And there were definitely some items, like a mango chutney for example, that may not qualify as a pickle for most people. The book itself is solidly constructed with vibrant full color photographs for about half of the recipes listed.
The recipes themselves are incredibly simple and rarely involve any complicated steps. While the book does try to have a nice breadth of knowledge, I found at times that the cultural background and explanation of the reasons behind pickling methods were a bit lacking.
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Overall however, a slightly flawed but generally great intro book. Jun 27, DelAnne Frazee rated it it was amazing Shelves: reviewed. Do not limit yourself to just cucumbers. Asian cultures have been using pickling as a preservative. Learn the recipes to pickle ginger, cabbage, pear, plums, carrots and even eggplant.
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There are limitless different vegetables, fruits and other foods that can be preserved. Easy to understand and follow instructions to make Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves One of the most must have cookbook for the home cook. Get professional result the easy way. Have a recipe on hand the next time you decide to pickle some of the bounty from your garden. Sep 23, Pamela rated it it was amazing. How lovely to find an author celebrating something I absolutely love, Asian pickles.
I frequently cook East Asian and Indian dishes and now, after reading Asian Pickles, I will be making the pickles to accompany those dishes. Asian Pickles is a well written and well edited cookbook.
They were particularly good as a foil to salmon. It seems like almost all of the regions have some version of pickled cucumbers or some version of pickled cabbage, so I will probably start there. It is anti-cancer and prevents cardiovascular disease Fig. Sikhye, sujeongkwa, omija-cha, hwachae. Aug 20, Autumn rated it it was amazing Shelves: asian-stuff , cookbooks , japan , funny. Functional foods of the east nutraceutical science and technology.
It is written in a lively way that encouraged me to read it from beginning to end. The recipes are clearly written and use fairly easy to obtain ingredients. If you don't have an Asian market nearby the author provide How lovely to find an author celebrating something I absolutely love, Asian pickles.
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If you don't have an Asian market nearby the author provides online sources for ingredients. I am looking forward to reading and using the other books written by Karen Solomon. I highly recommend Asian Pickles. ARC provided by the publisher via Netgalley. May 28, Ron rated it liked it Shelves: netgalley , non-fiction , cookbook , food.
Asian Pickles provides pickle recipes inspired by the cuisine of Japan, China, India, etc. Karen Solomon deliberately choose ingredients that are likely to be available in the United States. The recipes are examples of the styles of the countries that the author enjoyed with most being quick pickles. My wife looked over the book and recognized some from her childhood that we are likely to try, so in this fashion, the book is a success. The processes ar Asian Pickles provides pickle recipes inspired by the cuisine of Japan, China, India, etc.
The processes are detailed and reasons for substitutes from original are provided. The author provides a glossary of terms and a list of sources for specialty ingredients.
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And the illustrations of various pickles makes the reader want to make and eat them. Enjoy reading and cooking! Aug 20, Autumn rated it it was amazing Shelves: asian-stuff , cookbooks , japan , funny. Loving this paen to pickles from a writer who freely admits that she is a fermentation-crazy white lady who would be happy to eat banchan and rice every day for the rest of her life. ME TOO. Recipes are very accessible, covering Japanese, Korean, Southeast Asian and Indian refrigerator pickles of various stripes, as well as some very exciting sauces.
There is a homemade Siracha recipe in here, folks. Everything seems very achievable and you can get as deeply into it as you like. Breaking News: I Loving this paen to pickles from a writer who freely admits that she is a fermentation-crazy white lady who would be happy to eat banchan and rice every day for the rest of her life. Breaking News: I went on a tear and made radish kimchi, bean sprout banchan and a miso pickling bed last night, and it all seems to be turning out delicious.
Oct 18, Nancy rated it liked it Shelves: cookbooks. This book is a feast for the eyes as well as the mouth. The photography really invites you to jump in and try the terrific recipes.