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

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.

Mushrooms in Soy Sauce (Pyogo Bohsot)

Rating: 5 out of 5.

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

My rating: 5 of 5 stars

So many delicious recipes contained in this book, I’d highly recommend especially to anyone starting out in their pickling journey and would like to sample different regional takes on the methodology.

The Story
Recipes come with a bit of introductory information about them ranging from relational stories to preparation with traditional and less traditional methodology, noting varying contextual/regional takes which has been interesting and fun to read through.

Nice explanations of the fermentation process as well as pairings and dishes to match, in addition to safe storage with each pickling recipe, also as distinct by either culture, region, or method.

A lot of recipes to choose from which has been delightful to pick through. Definitely a unique cookbook to include so many types of recipes from the pickled method of preservation, some familiar, some less familiar, which has been a pleasant surprise.

There is some crossover of regional dishes by ingredient or style of preparation, which is fine, especially as substitutes and rationales are listed, some are intentional, some are less overt, but make for a delicious dish nonetheless.

The Writing
The recipes are organized well.

Steps are easy to follow.

Measurements are in U.S. Standard, but can easily convert to metric since many recipes have a bit of leeway so exact volume and weight should not be much of an issue for anyone.

Page layout is clean and the pictures are beautiful.

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<span class="uppercase">Hello, I'm Erica </span>
Hello, I’m Erica

Recipe developer, book reviewer, and artist. Expect delicious recipes both traditional and new, book reviews of all sorts of genres, a variety of creative expression, life musings, and much more!



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