There are the cookbooks you love and then there are the cookbooks that forever change your kitchen life. Karen Solomon’s Asian Pickles is both for me and has been ever since I bought it as a series of ebooks released late in 2013. The hardcover book, where you can find all of the ebooks bound together, was released this year. It includes added material which is crazy because the ebooks were already an overstuffed accordion folder of wonderful offerings.
The book is broken down into geographical sections: Japan, Korea, China, India and Southeast Asia, which includes recipes for Thai, Vietnamese, Philipino, and Indonesian and Malaysian pickles. Each chapter is a delight that showcases Solomon’s spirited love for the pickled dishes of these places where she has traveled, learned and eaten extremely well.
Last year I spent most of my time with the Japanese ebook, building a houseful of miso beds, nukdokos and cooking up loads of koji. After my first weekend with Solomon’s Japan, I bought the lot, and rarely have I made such an excellent culinary/literary decision. Although the hardcover, combined book goes well beyond the realm of fermented pickles, it feels like a fermenter wrote this book. The tone is relaxed, encouraging and often quite funny. The descriptions are extraordinarily evocative. Step-by-step photos could not be less necessary than they are with Solomon’s prose leading you into the temptation of wildly diverse pickling styles.
There are plenty of things here you are just going to want to make, be they fermented or refrigerated. There are plenty of cultured and fermented vegetables, made in traditional and less traditional fashions. There are plenty of recipes that are not written as ferments that are easily made into ferments (I’ve adapted several of the recipes from the Chinese and Indian sections of this book from vinegar pickles to ferments with great success).
I’ve spent a lot of time with this book and it will be on my shelf until the end of time or until it falls apart at the binding (I guess that’s what three-hole punches and binder rings are for). There are layers and layers of flavors here. There are so many brilliant and astounding techniques from different Asian traditions that you may sometimes feel shocked that you’ve been able to live your kitchen life without knowing many of them. I certainly was.
In addition to the incredible number of techniques and the beautifully conceived and conveyed recipes, Solomon offers an overview of how each type of pickle would traditionally be served and eaten. This book made me realize that I was stuck in a rut, even though I was experimenting in the kitchen every day. It gave me the nudge to make things like my nukadoko and my first batch of indoor gochujang (for years I’d been hung up on the idea that it needed to be made outdoors in the sun). It’s had me putting my funky, fun herbs and spices to excellent use and it has inspired never-ending reams of ideas that I will share with you, undoubtedly, over the course of many years to come.
If you don’t win the giveaway, buy this book. I can’t imagine a fermenter who wouldn’t adore it from cover to cover. When not in use, it holds the truest place of honor in my home; right next to my (now signed!) copy of The Art of Fermentation by Sandor Katz on my fermentation bookshelf.
I purchased the ebooks, but I was provided with a free copy of the printed version by Ten Speed Press. Ten Speed will also be providing the winner with his or her own copy to hold, squeeze, love and splatter with delicious, pickled juices. All opinions are my own.
Sandy says
love your blog – there is so much to learn about fermenting and would love to learn more about Asian pickles!
Amanda says
Thank you kindly, Sandy!
Kelly says
I like to tell people about how easy it is to ferment your own pickles, krauts, etc!
Denise says
I love my own fermented kraut, pickles and hot sauces, because I can make them food allergy free for me, and because they help with vitamins since I can’t take any supplements any more because of my food allergies.
Judy says
I want to learn more about Japanese pickles. I’m looking forward to reading Asian Pickles for all the recipes but the Japanese intrigue me the most.
KarenV says
Looking forward to the Japanese pickle section the most.
Jon says
I think Japan, but maybe Korea since kimchi is what first got me interested in Asian ferments!
Lindsay says
Definitely interested in the Indian ferments!
Samantha says
I’m most interested in the Japanese section….Pickled ginger is amazing.
Amanda says
There are multiple pickled ginger recipes! A dream come true.
Devon Hernandez says
I’m most interested in learning more about Indian pickles! And any Malaysian or Thai ones that are hidden in that gorgeous book! I love Karen’s other books and would love to add this to my collection and make some delicious pickles. Thanks for the giveaway! 🙂
Liz says
I’m probably most excited about the Indian section, but it all sounds wonderful.
Birgit K says
I’m not sure I can decide which section I’m the most interested in as I really just want to learn it all, but if I HAD to decide on just one, I’d say I’m most interested in the Indian pickles!
Lisa P says
I’m interested in the Thai section since I’ve been on a Thai food kick recently!
Marilee Reyes says
I am just getting into pickling and fermented foods and would love this book and put it to good use. Thanks for the opportunity. I’m hoping I’ve done all the right things to be entered. Take care.
Sara Hawker says
I love this! I’ve just gotten into preserving and am completely addicted!
Neill Hines says
I would love to get in a pickle with this book!
cathy says
all of them, but mostly Japanese!
Molly says
Korea does such amazing things with pickles.
Karen Chrestay says
Just made my first Cucumber KimChi this weekend. Needs a couple more days fermentation, but can’t wait to try it. Would love to learn more about Asian pickling and fermenting!
Sarah A says
I would love to learn more about Japanese pickling!
Donna Danna says
New to fermenting so am looking forward to new adventures in all areas!
Eileen says
This book sounds super interesting! I am most interested in getting into some serious kimchi-making. 🙂 Thanks for the giveaway opportunity!
Mandi says
I know very little about Japanese pickles! I can’t wait to dive into this book and learn and experiment 🙂
Thorn says
The section on India interests me the most, since its geographic pickling traditions are those I know the least, but I have to admit the misozuke recipe you posted a few months back has been on my mind. Summertime’s mixed cravings for umami with those for light foods.
Calli says
my fiance is growing some japanese cucumbers so i would love to learn how i should pickle them!
aj Stevenson says
Yum!
Deb says
Such a wonderful idea and great gift! Thank you!
I would start on page one and go page by page, until distracted by something towards the back of the book. ;>
Oliver says
Got to be the Japanese pickles. I mean, you bury some of them in a bran tub 🙂
MLL says
I may just pick this up even if I don’t win it, especially for the India section.
Becky says
I definitely am interested in the Thai pickles, as that’s probably my go-to Asian favorite, but after reading an article in last week’s NYT about the effect of China discovering frozen food on both their diet and the environment, I definitely want to learn more about their fermenting practices as well.
Betty Nickles says
I’m loving learning about fermenting foods.
Jennifer De Lurio says
Indian! To release my inner mama sachdeva.
Jimmy McMillan says
After too many beers last night, i woke up wanting an umiboshi. Looked at Facebook and saw this post. Coincident? I think not.
Sylvia says
Really looking forward to some Japanese pickles!
Kat K. says
I have no knowledge of Asian pickles and ferments, but I would love to learn!
Rebekah McKenzie says
Ooh, I don’t know whether I would try Indian or Vietnamese first. We love both of those cuisines in my house!
Risa says
Kimchi lover?! You know it! Would love to get these recipes!!!
Laura says
Anything fermented! I love kimchi so I will go with Korea!