Free PDF Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond, by Karen Solomon
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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond, by Karen Solomon
Free PDF Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond, by Karen Solomon
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From Booklist
One of the most ancient forms of preservation, fermentation transforms raw ingredients into wholly new and unique foods. Americans readily recognize dill pickles and sauerkraut, and increasing numbers have learned to appreciate Japan’s pickled ginger as a palate-clearing condiment for sushi, as well as the astonishingly pungent, tongue-searing kimchi, Korea’s cabbage, garlic, and chili national dish. Other Asian pickles that may be less familiar to Westerners include India’s myriad chutneys, with their sweet and hot spices, and China’s preserved eggs. From Southeast Asia comes a homemade version of the very popular sriracha now present on so many tables worldwide. For true fans of fermented dishes, Solomon gives instructions for pickling fresh squid but warns that their odors can linger. Canning aficionados need beware that Asian pickles’ delicacy and low acidity render them poor candidates for canning’s high temperatures. A glossary helps demystify some less common or obscure (to the Western palate) ingredients. --Mark Knoblauch
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Review
“I love this book! Karen Solomon has spent years exploring the remarkably varied pickling styles of Asia. This is among the very best books I’ve encountered on pickling, and it goes beyond pickling itself with recipes for foods used in or served with pickles. Karen’s descriptions of technique are clear and crisp, and her personal tone made me feel as if she were whispering encouragement in my ear.”-Sandor Ellix Katz, author of The Art of Fermentation“In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!”-Lauryn Chun, author of The Kimchi Cookbook“With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.” -Marisa McClellan, creator of Food In Jars
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Product details
Hardcover: 208 pages
Publisher: Ten Speed Press; 1St Edition edition (June 10, 2014)
Language: English
ISBN-10: 9781607744764
ISBN-13: 978-1607744764
ASIN: 1607744767
Product Dimensions:
6.8 x 0.8 x 9.3 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
124 customer reviews
Amazon Best Sellers Rank:
#92,430 in Books (See Top 100 in Books)
I hate to say this, cos it's such a pretty book, but it's NOT for the average person without a lot of time and some money. FYI: sugar and vinegar are main ingredients. I've made delish raw sauerkraut, veggie krauts and pickles without sugar or vinegar. I know all part of the 5 tastes, but if you are diabetic or watching yr weight, watch out! She offers NO alternatives.HUGE downsides cos she expects you to:a) know how to cook (what exactly is "poaching"?);b) have a food processor, dutch oven and some other pricey gear;c) not sure what some of her descriptions mean (piquant?);d) many of these take some time (washing, cutting, covering with exact amount of weight, rinsing, squeezing liquid, patting veggies dry, then more steps);e) should own HUGE jars (2-3 quarts wide mouth to pound the veggies down. My 2 qt Mason jars are huge. Is she preparing for an army?);f) She says some lame thing about being "punk rock" if you prep squid yrself. As an early, infamous punk rock photographer who documented and participated in punk's earliest days/evenings, I am not amused. You think punk rock is about prepping squid?? Yes, it's "doing it yourself," but what does it have to do with punk rock? It's insulting. GET REAL.g) I'm a excellent cook but I don't know how to poach or have some of the high end gear she uses. I wonder how ppl made these pickles before food processors? I have a variable low temp dehydrator, which she NEVER mentions. She keeps saying to put a wooden spoon to keep the oven door open, turn oven to 200 degrees to dry food. I also have a very high end juicer, blender, and some other items. But what is a dutch oven? Can I use other large soup pots?Gimme some help, here, Karen. We don't have all the same kitchen gear.People ask me all the time for my raw pickling recipes. I learned from books and online. But I'm baffled about some of her steps. IF ppl can't figure out how to make simple raw pickles from cucumber, garlic, dill, pickling spices, salt and water, they will be really baffled by some of her instructions.One should not have to use the net or other books to figure out what she is saying. We are not all gourmet cooks in the way she prepares food. I wish she'd offered alternatives.She's trying to be funny and friendly, she writes WAY above many heads. That's all.On the plus side: GORGEOUS photos, beautifully designed book, a delight to hold and read. IF you have the time and money to gather the supplies (including the various ingredients: fermented black beans? She doesn't tell us how to make that, just includes in a recipe) and make these, I'm sure you will be rewarded.Giving it 4 stars cos some ppl will LOVE this book. Gimme Sandor Katz's Wild Fermentation. I haven't bought his Art of Fermenting yet. Of course, he doesn't focus on the complex spices of Asian Pickles. I'm sure this is a keeper for ppl who like this kind of thing.PS I borrowed from library to see if I wanted to buy it. Think not. Found a couple of recipes I'll try. I keep wanting to fall in love with this book, but instead getting irritated and depressed reading it. I'll make my own recipes. Gorgeous photos!
I have made most of the recipes in this book and I have gone into new pickles dimensions never before dreamed! The BEST pickles I ever ate are the garbanzo beans (have made twice and use them on top of bed of greens with pickled beets and feta cheese! YUM!). If you love India spices, give the beans a try. I pickled the beets with the same recipe. I am currently waiting for my lemons to mature, also the black bean paste, as well as the pickled garlic. It's an exciting venture. The apricots, however, were very disappointing. So much salt that they were inedible.
I have tried about 15 of the recipes contained in this book and all came out very well. I highly recommend this book if you have a love of pickled or fermented asian side dishes. Some can be canned, but some can be eaten freshly made.
I should've read the description more carefully and realized that this wasn't written by a true Asian pickle expert, but by some copy-cat with her own opinionated tastes! This wasn't what I was looking for from the start! My fault for not checking it more carefully, this book is totally useless to me!
On a rainy day in Seattle, I sat in a book-filled delicatessen waiting for a friend's eye surgery to be completed. I never would have picked this up and looked at it except that I had hours to kill. It's so obscure, and yet, I found it to be the most inspiring cookbook I've come across in a long time. I want to make nearly all of the recipes in here. It's not just pickles, there are loads of condiments. There's even a recipe for XO sauce that I'm thrilled to have because it's gluten-free, unlike the commercial sauce. Some salads are included too. The photographs of each dish makes them seem more approachable and compelling. I was so intrigued by the new ideas in this book that I had to buy a copy. I think my lunches are about to get a whole lot more interesting. I highly recommend this cookbook.FWIW, every single recipe in this book is either naturally gluten-free or can easily be made gluten-free by substituting g-f soy sauce and g-f miso.
This book has the majority of all the pickles I wanted to know how to make, being an aficionado of Asian cuisine.
This is an excellent book. I have been making Japanese and Korean pickles for almost 30 years, and I have to tell you that her explanations of proper equipment, ingredients, techniques and storage are top-notch. For me, the real gems are the Chinese pickles. I will never have to buy funky bags o' pickles at the Asian grocery, which in and of itself should be enough impetus for any Asian food lover to buy this book. The salt-cured long beans with with ginger are some of our faves (I ramp up the garlic in these for my daughter), and the XO sauce! The Tomato tamarind Chutney is a hit on grilled sharp cheddar cheese sandwiches. I could go on and on. The one caveat (and it's not so much a caveat as a heads-up) for the average western pickle fiend is that the majority of these pickles are NOT long term keepers,-they do not undergo processing to keep for years on a shelf. But I find that to be the absolute genius of the recipes in this book...buy fresh, eat fresh, stay fresh!Karen's writing style is light and humorous, and it is really easy to engage in her recipes and the book as a whole. I seriously love this book, and I think you will too.
I made the pickled ginger and am just beginning to get into the quick pickle.
Adds to anyone who loves to culture, ferment and can repertoire! I have tried several recipes already Would like to see less with sugar and white vinegars, but still has many traditional recipes to make it work having.
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