- Pub. Date:
Easy recipes for making pickles and fermented foods from all over Asia
Whether you’re a first-time fermenter or a pickling pro, it’s never been easier to create flavorful Asian pickles from the comfort of your own kitchen. Asian Pickles at Home is packed with straightforward guidance and delicious recipes for fast and fresh pickles, chutneys and sauces, kimchi, and other fermented foods from Japan, China, Korea, India, and Southeast Asia.
This guide to Asian pickling includes:
- A pickling primer―Learn all about the history and process of fermentation, the health benefits of pickles, using the right ingredients, and how to outfit your kitchen for pickling success.
- Your pickling passport―Explore what makes each country’s pickles and pickling techniques unique, and get detailed instructions for canning and fermenting Asian pickles.
- Simple recipes―Discover uncomplicated recipes that require only easy-to-find ingredients and basic techniques to create the complex flavor profiles you know and love.
Master the art of Asian pickles from around the globe with this essential pickling book.
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|Product dimensions:||7.50(w) x 9.25(h) x (d)|
About the Author
PAT TANUMIHARDJA has been a food and lifestyle writer for almost two decades. An expert on pan-Asian cuisine, Pat enjoys melding traditional Asian culinary styles with modern sensibilities. Pat lives in Springfield, VA, with her husband and son. Find Pat on Twitter @PicklesandTea, Instagram @Pickles.and.Tea, and online at SmithsonianAPA.org/PicklesandTea
Table of Contents
Chapter 1 Getting Started 1
Chapter 2 Fast and Fresh Pickles 23
Chapter 3 Chutneys, Sauces, and Seasonings 53
Chapter 4 Kimchi and Other Fermented Vegetables 83
Chapter 5 Pickling Outside the Box 119
All About Altitude 149
Measurement Conversions 152
Recipes by Country 155