Asian Pickles by Karen Solomon

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Asian Pickles by Karen Solomon

As you can tell by yesterday’s post – Zucchini Pickles – I love pickles!  So, I was extremely excited when I was offered a copy of Asian Pickles to review!  Just looking at the cover alone is enough to make swoon!

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
by Karen Solomon begins with an introduction about pickles and pickling.  For those of you that do not like to can, this book is for you!  As she explains, most of these recipes are not for long term storage.  These pickles age and ferment either on your counter or in your fridge.  But they look so good, I don’t think trying to keep them for a long time is going to be an issue.

The recipes are divided into 5 sections:  Japan, Korea, China, India, and Southeast Asia.  At the beginning of each section, she explains the basic pickles of that area and how they are served.

Japan:  The Japan section is further divided between Traditional Tsukemono (the Japanese word for pickles) and Inspired Pickles (her twists inspired by Japanese flavors and ingredients.   I’ve marked to try:  Miso Pickles, Pickled Ginger, Pickled Mustard Greens and Pickled Asian Pear with Lemon.

Korea:  The Korean section of course begins with an intro on Kimchi.  I’ve marked to try:  Whole Leaf Kimchi, Summer Radish Kimchi, Marinated Bean Sprouts, Pickled Cucumbers, and Spinach with Sesame.

China:  These pickles are a far cry from the standard Chinese takeout food we get at our local restaurant.  I’ve marked to try:  spicy Blackened Sichuan Pickled Peppers, Salt-Preserved Eggs with Star Anise, Pickled Shallots, Five Spice Pickled Carrots, and Shanghai Cabbage and Chili.

India:  I have to admit that Indian food is not one of my favorites, but I did find a few pickles that sound intriguing.  I’ve marked to try:  Cauliflower, Onion and Carrot Mixed Pickle, Apples in Mustard with Mint, and Pickled Chickpeas.

Southeast Asia – With my last disclaimer on Indian food, I also must admit that Southeast Asian is my favorite, so I will probably try all of them in this section.  I’ve marked to try:  Pickled Bean Sprouts, Pickled Chiles with Lime, Cucumber and Shallot Pickles, Thai Pickled Cabbage, and Javanese Carrot and Cucumber Pickle.

The book concludes with a very useful glossary and a resources section.

All in all a great book with which to explore pickles from Asia.  I almost don’t know where to begin.  It seems like almost all of the regions have some version of pickled cucumbers or some version of pickled cabbage, so I will probably start there.  It would be fun to have several versions prepared and sample a bit from each one to compare.

You can find out more about Karen Solomon at her author page and more about the book here.


Disclaimer: Amazon links are affiliate links and I received this book for free from Blogging for Books for this review.

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  1. says

    I remember making pickles in 7th grade Science class. It was fun. I was in an inner city school at that time, and I remember thinking that some of the “underpriveleged” children seemed to be unfamiliar with pickles or the concept of actually preparing food (I’m still not sure which). But today veggies never last long enough for me to pickle them. That’s what I get for having a house full of menfolk, right? This does look like an interesting book.

  2. kitchen flavours says

    Hi Pam,
    I love pickles, and have been looking for a good book solely on pickles! And looks like this might just be the one. I have been reading about this book, thinking of buying it for the past month of so, and from the preview at Amazon, it looks great! There are already a number of recipes that I would like to try, I guess if the book is in my hands, I would probably bookmarked the entire book!


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