Faith, Family, Love and Reviews

Asian Pickles: Sweet, Sour, Salty, Cured, and Femented Preserves by Karen Solomon (book review)

on September 16, 2014

About the book:

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.

You can purchase the book at Random House, Amazon and other book retailers.

My Opinion:

I enjoy the tasty tang of fermented food items like sauerkraut so when I saw Asian Pickles up to review I knew I had to get a copy and see what it was all about.  There are many health benefits to naturally fermented foods such as probiotics to help aid in a healthy digestive tract so while these foods are tasty they are also healthy.  In the book description it’s easy to see that these recipes pull from several different and varying Asian cultures so I won’t go into all of that in my review – this though is a beautiful book with delicious pictures depicting many of the recipes found within it’s covers.  I have to say it was difficult to find all the ingredients I’d needed to make some of these pickling preserves – even though I live in a fairly large city there aren’t that many Asian markets or even ethnic foods available in the run of the meal groceries.

Even with some of the ingredients I couldn’t find there were plenty of ingredients that I could find at my regular grocery store so that made it easy.  I suggest reading and maybe even re-reading the introduction as well as the notes sections if you’re not familiar with some of the methods (like using a drop lid) mentioned and you’ll also probably want to invest in a food scale as some of the recipes call for one pound of something versus a cup and so on.  Some of the recipes met with “oh gross” from my husband and children but I’m hoping to try those eventually, once they are thoroughly hooked on other Asian fermented foods.  This book will be a mainstay in my kitchen for years to come.

(c) 2014, Sarah Bailey/Growing for Christ, All Rights Reserved, Unauthorized Duplication is a Violation of Applicable Laws


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