The following is a Guest Post from my husband, Noah.
A book review of Asian Pickles
I have not had much experience with Asian pickles, so I was anxious to try some of my own. I made the Spicy Blackened Sichuan Pickled Pepper recipe but substituted the Fresno Chilies with ghost peppers; they were the closest thing I had on hand. I sold the pickled peppers for $7.00 per half pint jar and they were well received. With one recipe the book nearly paid for itself. I am excited to try some other pickled concoctions soon.
About the Book
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.
About the Author
Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian.
Disclaimer: I received this book from Blogging for Books for this review.