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

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    • Categories: Chutneys, pickles & relishes; Side dish; Breakfast / brunch; Japanese; Vegan; Vegetarian
    • Ingredients: red miso; mirin; sake
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: short-grain rice; koji rice; kosher salt
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: rice bran; kosher salt; dry mustard; kombu; garlic; ginger root; dried chiles
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: ume; kosher salt; red shiso leaves
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: ginger root; kosher salt; rice vinegar
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: ginger root; kosher salt; ume; red shiso leaves
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: kombu; Japanese soy sauce; mirin; Japanese rice vinegar
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    • Ingredients: kombu; turnips; kosher salt; rice vinegar; mirin
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: mustard greens; kosher salt; rice vinegar; dried red pepper flakes
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    • Ingredients: green cabbage; kosher salt; lemons; black sesame seeds
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: napa cabbage; kosher salt; carrots; ginger root; rice vinegar; scallions; shiso leaves; mirin; Japanese soy sauce
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  • Pickled shiso leaves and shiso vinegar
    • Categories: Chutneys, pickles & relishes; Side dish; Breakfast / brunch; Japanese; Vegan; Vegetarian
    • Ingredients: shiso leaves; rice vinegar
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: Asian pears; lemons; ginger root; rice vinegar; sugar; kosher salt; white wine vinegar; mirin
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: pickling cucumbers; Japanese soy sauce; dried arame; black sesame oil
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: Japanese eggplants; kosher salt; umeboshi plums; umeboshi vinegar; yellow mustard; mirin
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: carrots; horseradish; kosher salt; chile flakes; ginger root
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean; Vegan; Vegetarian
    • Ingredients: napa cabbage; Maldon salt; sweet rice flour; dried soybeans; garlic; fine sea salt; Korean chile flakes
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean
    • Ingredients: daikon radishes; fine sea salt; ginger root; chile flakes; fish sauce
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean
    • Ingredients: squid; fish sauce; dried soybeans; garlic; koji rice; fine sea salt; dried red pepper flakes; jalapeño chiles; ginger root
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean
    • Ingredients: mustard greens; fine sea salt; dried red pepper flakes; ginger root; garlic; fish sauce; scallions
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean
    • Ingredients: English cucumbers; carrots; scallions; garlic; ginger root; chile flakes; fish sauce
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean; Vegan; Vegetarian
    • Ingredients: radishes; fine sea salt; red chile paste; dried soybeans; garlic; koji rice; dried red pepper flakes
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean; Vegan; Vegetarian
    • Ingredients: daikon radishes; napa cabbage; pears; carrots; fine sea salt; ginger root; dried red pepper flakes
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean; Vegan; Vegetarian
    • Ingredients: daikon radishes; black sesame seeds; Japanese soy sauce; black sesame oil; dried red pepper flakes
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    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Side dish; Korean; Vegan; Vegetarian
    • Ingredients: black sesame seeds; dried chiles; Japanese soy sauce; black sesame oil; scallions; mung bean sprouts
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Notes about this book

  • Barb_N on July 16, 2014

    I have made more pickles from this book since getting it than all other preserving books combined. It is helping fuel my Asian food obsession which started with Fuchsia Dunlop's Every Grain of Rice. I have made Indian chutneys that will curl your hair, mild coconut cilantro chutney, Daikon and carrot pickle- an essential ingredient for Banh mi sandwiches that I used to top a Lemongrass chicken herb salad. I have puckery mustardy eggplant pickles under the press and am getting ready to make the 'drunken' tofu. Is anyone else as excited about this book?

Notes about Recipes in this book

  • Thai pickled cabbage

    • ccav on July 23, 2015

      Good flavors. After salting and rinsing then squeezing out the cabbage, vegetable volume is much smaller than expected. Might be good to double recipe so there are leftovers to last for awhile.

  • Pickled bean sprouts (Dua gia)

    • mziech on June 03, 2015

      Easy pickling recipe, bean sprouts stay crisp. I added a chillipepper for extra heat.

  • Spinach with sesame (Sigeumchi namul)

    • KarinaFrancis on February 04, 2017

      These were really delicious, and the favourite out of the side dishes I made for a Korean themed dinner. I used 2 bunches of spinach, but the dressing could have accommodated a bit more. The instructions are very clear and well written

  • Spicy fermented red chile paste (Gochujang)

    • dinnermints on January 07, 2018

      I kept forgetting to retrieve this from the basement and it aged 11 months - delicious! I think it's actually worth the effort. I saw neither mold nor a very dark layer at the top. I didn't add additional chile flakes.

  • Pickled shallots (Yan qingcong)

    • Barb_N on August 12, 2014

      This is a dead-simple preparation. It not only yields pickled shallots that can be used in many cuisines, but a flavored 'vinegar' that is wonderful in vinaigrette.

  • Hot carrot pickle

    • Barb_N on August 12, 2014

      We actually ate this right away- tasty and very spicy.

  • South Indian coconut and cilantro chutney

    • Barb_N on August 12, 2014

      I thought there was way too much coconut and ended up doubling the cilantro. This is mild unless you want to add a lot of chile. Taste as you go and adjust to your liking.

  • Fresh turmeric and ginger chutney

    • Barb_N on August 12, 2014

      Can only make with fresh turmeric root- "the stainiest thing in the world". It is very spicy and will clear your sinuses- a little goes a long way. It is a beautiful color and probably very healthy given turmeric's anti-inflammatory effects.

  • Daikon and carrot pickle (Do chua)

    • Barb_N on August 12, 2014

      I julienned the vegetables by hand, so somewhat labor intensive. A nice accompaniment to Asian-style sandwiches or salads.

  • Puckery eggplant in mustard pickles

    • Barb_N on August 12, 2014

      I made this for my husband- the texture is not my favorite in eggplant. If you like toothsome and mustardy rather than silky, this pickle is for you. He loves it.

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Reviews about this book

  • Food in Jars

    This book digs into the pickle cultures of Japan, Korea, China, India, and Southeast Asia. You’ll find ferments galore...all featuring interesting and delicious flavors.

    Full review
  • Advocate by Diane Anderson-Minshall

    ...opportunity to show off her pickle knowledge with the sweet, salty, cured, and fermented preserves from Japan, India, China and Korea (among others).

    Full review
  • ISBN 10 1607744767
  • ISBN 13 9781607744764
  • Linked ISBNs
  • Published Jun 12 2014
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.

For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East--including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more--Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.



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