Karen Solomon – Asian Pickles.

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Asian Pickles:  Sweet, Sour, Salty, Cured, and Fermented Preserves – Karen Solomon (2014, Ten Speed Press, California)

The first thing you notice about this collection of recipes is the stellar photography, which guarantees this book’s eye candy status for anyone interested in Asian cuisine and any form of pickling.  Divided into sections based on Japanese, Korean, Chinese, Indian, and Southeast Asian styles and traditions, Solomon offers up a huge selection of delectable stand-alones or accompaniments to rice, noodles, sushi, soup, and other mains.  Standouts include:  Pickled Shiso Leaves and Shiso Vinegar (you should see the colour of this one!), Pickled Asian Pear with Lemon, South Indian Coconut and Cilantro Chutney, Pickled Chiles with Lime, and Green Mango Pickle, as well as the expected kimchi, of which there are some interesting variations.  Ones I’m Going to Try:  Pickled Garlic (Manul Changachi), and Congee, which Solomon recommends as the “perfect pickle vehicle.”

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2 thoughts on “Karen Solomon – Asian Pickles.

  1. Derek September 8, 2015 at 3:32 pm Reply

    The cilantro chutney would be on my list of recipes to try

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