About the Book
Asian cuisine is known for its bold flavors and unique ingredients, and one of the most popular elements of Asian cuisine is pickling. Pickling is the process of preserving food in vinegar or brine, and it is used in many Asian cuisines to create sweet, sour, salty, cured, and fermented preserves. In this collection of Asian pickles, we will explore the diverse and flavorful world of pickling, from the sweet and tangy to the spicy and pungent. To start, it's important to understand the basic components of Asian pickles. Asian pickles are typically made with a variety of vegetables and fruits, such as cucumbers, carrots, radishes, and mangoes. These ingredients are then pickled in a mixture of vinegar, salt, and sugar, along with a variety of spices and herbs such as garlic, ginger, and chili peppers. The pickling process can range from a few hours to several days or weeks, depending on the desired flavor and texture. One classic Asian pickle is the Japanese pickled ginger, also known as gari. To make gari, start by slicing fresh ginger into thin strips. In a pot, combine rice vinegar, sugar, and salt, and heat until the sugar and salt have dissolved. Pour the mixture over the ginger, and let it sit for a few hours or overnight. The resulting pickled ginger is sweet, tangy, and spicy, and is often served as a palate cleanser alongside sushi and sashimi. Another classic Asian pickle is the Korean kimchi. Kimchi is a fermented vegetable dish that is often made with cabbage, radish, or cucumber, along with a variety of spices and herbs such as garlic, ginger, and chili flakes. To make kimchi, start by chopping the vegetables and combining them with the spices and salt. Let the mixture sit for a few hours to release the liquid, then pack it tightly into a jar and let it ferment for a few days or weeks, depending on the desired flavor and texture. The resulting kimchi is spicy, pungent, and tangy, and is often served as a side dish or condiment. For a sweeter option, try making Japanese pickled plums, also known as umeboshi. To make umeboshi, start by rinsing fresh plums and drying them thoroughly. In a bowl, combine salt and vinegar, then pack the plums tightly into a jar and pour the salt and vinegar mixture over them. Let the plums ferment for a few days to a few weeks, depending on the desired flavor and texture. The resulting pickled plums are sweet, tangy, and slightly sour, and are often served as a snack or added to rice dishes. Finally, for a refreshing option, try making Vietnamese pickled vegetables. To make Vietnamese pickled vegetables, start by slicing carrots, daikon radish, and cucumber into thin strips. In a pot, combine rice vinegar, sugar, and salt, and heat until the sugar and salt have dissolved. Pour the mixture over the vegetables and let them sit for a few hours or overnight. The resulting pickled vegetables are sweet, tangy, and refreshing, and are often served as a topping for banh mi sandwiches or a side dish for Vietnamese noodle bowls. In conclusion, Asian pickles are a flavorful and versatile addition to any meal. From sweet and tangy to spicy and pungent, pickling is a time-honored technique in Asian cuisine that adds depth and complexity to any dish. So why not try making some of these Asian pickles today and discover the delicious and diverse world of pickling!
