Asian Pickles

June 15, 2014

Food writer Solomon (Jam It, Pickle It, Cure It) here combines her previously published Asian Pickles ebooks in a single print volume. In five chapters ("Japan," "Korea," "China," "India," "Southeast Asia"), the author covers a range of global preserving techniques that will acquaint readers with some very strong flavors (e.g., fish sauce, anchovy paste, tamarind paste). Unlike those that are canned for long-term storage, these pickles (e.g., preserved mustard greens, paneer-stuffed pickled chiles) are quick to prepare and meant mostly to be consumed within a few weeks. VERDICT Recommended for adventurous picklers looking to explore bold flavor combinations.

Copyright 2014 Library Journal, LLC Used with permission.

June 1, 2014
One of the most ancient forms of preservation, fermentation transforms raw ingredients into wholly new and unique foods. Americans readily recognize dill pickles and sauerkraut, and increasing numbers have learned to appreciate Japan's pickled ginger as a palate-clearing condiment for sushi, as well as the astonishingly pungent, tongue-searing kimchi, Korea's cabbage, garlic, and chili national dish. Other Asian pickles that may be less familiar to Westerners include India's myriad chutneys, with their sweet and hot spices, and China's preserved eggs. From Southeast Asia comes a homemade version of the very popular sriracha now present on so many tables worldwide. For true fans of fermented dishes, Solomon gives instructions for pickling fresh squid but warns that their odors can linger. Canning aficionados need beware that Asian pickles' delicacy and low acidity render them poor candidates for canning's high temperatures. A glossary helps demystify some less common or obscure (to the Western palate) ingredients.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)