I have so much to say about Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono by Karen Solomon, that I hardly know where to start.
First of all I love Karen Solomon, I have Jam It, Pickle It, Cure It: And Other Cooking Projectsand totally love it! I don’t hesitate to grab anything from her.
Second of all, when did they start these little Kindle books? How did this happen and I had no clue. Do you know what I’m talking about? This book is a sort of mini Kindle book, and it’s only $2.99! Now, true, it only has 16 recipes in it, but they are 16 fabulous recipes. I have paid over thirty dollars for a cookbook that I ended up only liking a couple of recipes. I am a huge fan of pickles (and by pickles I don’t mean the kosher dills you get in the store – though I am a big fan of them also), I am talking about any and all kinds of vegetable pickles. Some of you may remember my “Summer of PIckles”
Okay, back to the book.
It begins with an intro. The introduction covers topics like how and when to serve the pickles, the basics of Japanese pickling, canning beds, pressure, squeezing, marinades and vinegars, and key ingredients (even includes audio pronounciation!). None of these pickles are canned so if you are afraid of canning, nothing to be frightened of here.
The next session is Traditional Tsukemeno (nine recipes) some that I marked to try are:
- Miso pickles – ready in as little as 30 minutes
- Pickled plums and pickled plum vinegar
- Pickled ginger
- Pickled mustard greens
The second section is Inspired Pickles (seven recipes) some that I marked to try are:
- “Sitting Fee” Cabbage Pickles
- Cucumber Arame Pickles
- Pickled Asian Pear with Lemon
- “Wasabi” Pickled Carrots
Really I plan on trying them all. I love pickles. I love them as a garnish, I love them as a quick side dish, I love having them in the fridge for quick snacking.
I believe that there are going to be other books in this series, including a Korean version that is coming out in March! I can’t wait!