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).Kolomon also includes the serving style and different techniques being used from each culture.   These pickles would ready in second or months, same as their shelf life, some need to be finished in days and some can be stored for months.  These are recipe based of the Asian culture but the primary audience of this is North American-er so most of the indigents can be found in local grocery stores, but some of them might need to be purchased online or oversea especially the ones in India section.  Reader will learn that pickling does not mean jarring or canning, in fact most of the Asian pickle recipe does not require canning.   There is also recipes for Congee (usually serve with pickles) and other Korean Banchan (side dishes)!


The book is well organized.  It is divided by regions and each section has a table of content in the front.

There is a little description or background history of all recipes.

Most of all, it is very detailed.

The quality of the book is high,.  The cover is pretty too.


It would be better if there were more finished product pictures.

received a free copy through Blogging for Book for an honest review


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