Overview

Easy recipes for making pickles and fermented foods from all over Asia Whether you're a first-time fermenter or a pickling pro, it's never been easier to create flavorful Asian pickles from the comfort of your own kitchen. Asian Pickles at Home is packed with straightforward guidance and delicious recipes for fast and fresh pickles, chutneys and sauces, kimchi, and other fermented foods from Japan, China, Korea, India, and Southeast Asia. This guide to Asian pickling includes- A pickling primer-Learn all about the history and process of fermentation, the health benefits of pickles, using the right ingredients, and how to outfit your kitchen for pickling success. Your pickling passport-Explore what makes each country's pickles and pickling techniques unique, and get detailed instructions for canning and fermenting Asian pickles. Simple recipes-Discover uncomplicated recipes that require only easy-to-find ingredients and basic techniques to create the complex flavor profiles you know and love. Master the art of Asian pickles from around the globe with this essential pickling book.

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9781647390747

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Reviews

If you are ready to jump into the world of Asian pickling, then this book is for you. It features techniques and recipes from Japan, Korea, China, India, and Southeast Asia. Pat's recipes are clear and easy to follow, and even more importantly, they always work! I've already made a bunch of the recipes, including the recipes for Thai Sweet Chile Sauce and Vietnamese Salty Limeade. I can't wait to make more! --Rachael Hutchings, founder of La Fuji Mama Patricia Tanumihardja's new book, Asian Pickles at Home, is not just a culinary passport through the largest continent on Earth; it's also a well-researched primer full of eclectic recipes for pickling, canning, and fermentation enthusiasts. If you've ever wanted to learn how to make your own gochujang or banana ketchup, then this is the place to start! --Eric Kim, writer for SAVEUR and Food52 magazine Asian Pickles at Home is a book that can cover the entire lifespan of a home pickler. Beginners will feel held and guided with simple, fast recipes like Pickled Daikon and Carrots, while more seasoned preservers will be happily challenged by her instructions for building a rice bran pickling bed. It's a book that should be in any pickle lover's collection. --Marisa McClellan, blogger and author of Food in Jars

Author Information

PAT TANUMIHARDJA has been a food and lifestyle writer for almost two decades. An expert on pan-Asian cuisine, Pat enjoys melding traditional Asian culinary styles with modern sensibilities. Pat lives in Springfield, VA, with her husband and son. Find Pat on Twitter @PicklesandTea, Instagram @Pickles.and.Tea, and online at SmithsonianAPA.org/PicklesandTea

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