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

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From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to cutting edge combinations starting from mild to delightfully spicy, the time-honored traditions of Asian pickling are made easy and accessible on this DIY guide. “Asian Pickles” introduces the original ingredients and techniques utilized in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and a lot of techniques that take more adventurous cooks beyond the fundamental brine. With fail-proof instructions, a number of helpful resources, and more than seventy-five of probably 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.
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