Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented by Karen Solomon

By Karen Solomon

A DIY consultant to creating the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and extra, that includes recipes starting from conventional tsukemono and kimchi to chutney and new mixtures utilizing cutting edge components and techniques.

For Asian meals aficionados in addition to preservers and picklers searching for new frontiers, the a ways East's various and infrequently highly spiced array of pickled items and leading edge taste pairings will wow the palate. In Asian Pickles, revered cookbook writer and culinary venture maven Karen Solomon introduces readers to the original constituents utilized in Asian pickle-making and diverse options past the fundamental brine. For the beginner pickler, Solomon additionally contains a enormous array of speedy pickles with easy-to-find components. that includes seventy five of the main sought-after pickle recipes from the East--including Korean Chopped Daikon Kimchi, jap Umeboshi, chinese language highly spiced Ginger Cucumbers, Indian Coconut-Mint Chutney, and more--Asian Pickles can help you discover a brand new protecting horizon with fail-proof directions and a variety of valuable assets.

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

Sample text

S er ves 4 Honshimeji mushrooms 200 g (7 oz) Trefoil (mitsuba) leaves 40 g (11/2 oz) Dashi stock (see page 113) 1 litre (32 fl oz / 4 cups) Salt a pinch Japanese light soy sauce (usukuchi shoyu) 1 tsp Egg 1, lightly beaten 1 Trim root end of honshimeji mushrooms and divide into smaller bundles. 2 Cut trefoil leaves into short lengths. 3 In a pot, bring dashi stock to the boil. Add mushrooms, salt and soy sauce. Leave to simmer for 5 minutes. 4 Pour beaten egg through a sieve into simmering stock and stir to form thin ribbons.

Add mushrooms, salt and soy sauce. Leave to simmer for 5 minutes. 4 Pour beaten egg through a sieve into simmering stock and stir to form thin ribbons. Once egg is cooked, remove pot from heat and add trefoil leaves. 5 Ladle into serving bowls and serve hot. 40 sou p s vegetarian soup with japanese yam kenchinjiru A kind of Japanese temple food, this soup is full of nutritional ingredients. 75 litres (56 fl oz / 7 cups) Instant dashi granules 2 tsp Japanese leeks (naga negi) 1/2 stalk, cut into short lengths Salt to taste Ground white pepper to taste Seven-spice chilli powder (shichimi togarashi) a dash 1 Carefully remove skin from the Japanese yam by peeling with a sharp knife.

Add mushrooms, salt and soy sauce. Leave to simmer for 5 minutes. 4 Pour beaten egg through a sieve into simmering stock and stir to form thin ribbons. Once egg is cooked, remove pot from heat and add trefoil leaves. 5 Ladle into serving bowls and serve hot. 40 sou p s vegetarian soup with japanese yam kenchinjiru A kind of Japanese temple food, this soup is full of nutritional ingredients. 75 litres (56 fl oz / 7 cups) Instant dashi granules 2 tsp Japanese leeks (naga negi) 1/2 stalk, cut into short lengths Salt to taste Ground white pepper to taste Seven-spice chilli powder (shichimi togarashi) a dash 1 Carefully remove skin from the Japanese yam by peeling with a sharp knife.

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