Month: August 2014

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

About the Book

Tired of the typical pickled cucumbers?  Try some these Asian pickles and they are easy to make.   Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves is more than just a collective recipes from the Japanese tsukemono,  the Korean Kimchi, Chinese yen tsai/ suan tsai or pickles from the Southeast Asia (Vietnam, Thailand, Philippines, Indonesia and Malasia). (more…)