# Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] - Hardcover

by **Karen Solomon** (Author)

**From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide**.

_Asian Pickles_ introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East--Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more--_Asian Pickles_ is your passport to explore this region's preserving possibilities.

### Author Biography

KAREN SOLOMON is the author of _Jam It, Pickle It, Cure It_; _Can It, Bottle It, Smoke It,_ and the _Asian Pickles_ e-cookbook series. She is a contributing author to _Chow! San Francisco Bay Area_ and a former contributing editor to _Zagat Survey: San Francisco Bay Area Restaurants_. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in _Fine Cooking, Saveur.com, Prevention, Yoga Journal, Pastry & Baking,_ the _San Francisco Chronicle,_ and elsewhere. Visit www.ksolomon.com.

**Number of Pages:** 208

**Dimensions:** 0.82 x 9.25 x 7.03 IN

**Illustrated:** Yes

**Publication Date:** June 10, 2014

## Details

- **Price:** 19.99 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 19.99 USD | In stock |

## Images

- Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] - Hardcover

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> Updated: 2026-07-23