Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
One of the most ancient forms of preservation, fermentation transforms raw ingredients into wholly new and unique foods. Americans readily recognize dill pickles and sauerkraut, and increasing numbers have learned to appreciate Japan’s pickled ginger as a palate-clearing condiment for sushi, as well as the astonishingly pungent, tongue-searing kimchi, Korea’s cabbage, garlic, and chili national dish. Other Asian pickles that may be less familiar to Westerners include India’s myriad chutneys, with their sweet and hot spices, and China’s preserved eggs. From Southeast Asia comes a homemade version of the very popular sriracha now present on so many tables worldwide. For true fans of fermented dishes, Solomon gives instructions for pickling fresh squid but warns that their odors can linger. Canning aficionados need beware that Asian pickles’ delicacy and low acidity render them poor candidates for canning’s high temperatures. A glossary helps demystify some less common or obscure (to the Western palate) ingredients. --Mark Knoblauch