Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan

Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan

by Karen Solomon
     
 

A DIY guide to making the salty, sweet, tangy, and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative ingredients and techniques.
 

For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Korea's diverse array of pickled products,

Overview

A DIY guide to making the salty, sweet, tangy, and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative ingredients and techniques.
 

For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Korea's diverse array of pickled products, homemade ingredients, and condiments that wow the palate. In Asian Pickles: Korea, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Korean pickle-making, such as salted shrimp, fermented red pepper paste, sweet rice flour, and the right dried chile powder, and numerous techniques beyond the basic brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring the most sought-after Korean pickle recipes--including Whole Leaf Kimchi, Cubed Radish Kimchi, Spinach with Sesame, Stuffed Cucumber Kimchi, and more--Asian Pickles: Korea will help you explore a new preserving horizon with fail-proof instructions and a selection of additional helpful resources.

Product Details

ISBN-13:
9781607744795
Publisher:
Potter/TenSpeed/Harmony
Publication date:
03/19/2013
Sold by:
Random House
Format:
NOOK Book
Pages:
30
Sales rank:
741,838
File size:
4 MB

Meet the Author

KAREN SOLOMON is the author of Jam It, Pickle It, Cure ItCan It, Bottle It, Smoke ItThe Cheap Bastard's Guide to San Francisco; and was a contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals; and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, and elsewhere. She's currently a guest blogger for The Blender, the Williams-Sonoma blog, and the Bay Area Bites KQED Food Blog. Visit www.ksolomon.com for more.

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