If books on kimchi or Japanese preservation methods are not enough for you, reach for Asian Pickles, a comprehensive position that will introduce you to the world of various pickles.
The book is divided into chapters on Japan, China, Korea, India, and Southeast Asian countries (including Vietnam, Thailand, Philippines, Indonesia, and Malaysia), and comes with an introduction and a great guide to ingredients. Each recipe is explained and described in great detail, with various tips about the implemented methods. You will find here such recipes as: beni shoga – red ginger, kimchi in several versions, a whole range of chili sauces, Chinese eggs with aniseed, pickled shallots, and even banana ketchup.
It is worth getting acquainted with this item not only for the benefit of your health, but above all to discover unknown flavours and fascinating additions that can be prepared so easily in your own kitchen – all you need is a little patience.
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