• 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

• 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.

• Whole leaf kimchi (Baechu kimchi)

  • AnitaNgaire on December 01, 2024

    We ended up splitting up the cabbage quarters into separate leaves and putting them in a fermenting crock rather than fermenting in the quarters. It worked a treat! :)

• 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.

• Pickled bean sprouts (Dua gia)

  • mziech on June 03, 2015

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

• 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.

• 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