Comment

Asian Pickles

Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond
Nov 27, 2014
I really wanted to like this book. Gorgeous photos, beautiful design, lovely book to hold and view. BUT lots of sugar and vinegar, using fancy kitchen gear, very time-consuming. Probably could find most of the ingredients in Santa Monica, for sure in Chinatown and online, if you have TIME and MONEY for all this. Lots of recipes, so you'd probably find something you like. For serious gourmets not too concerned about healthy ingredients. I wanted to love this book, but it's really irritating me. I make raw sauerkraut and veggie krauts for a fraction of what they cost at store. Except sadly pickles more expensive cos in-season fresh, not waxed cucumbers are pricey. I only need pickling jar lids (from Amazon which fit mason jars), plus ingredients readily available from a grocery store or farmer's market. Can't say the same about her pickles. IF you like spending a lot of time in the kitchen every day, have time and money for ingredients and kitchen gear, go for it! Interesting to read about the various recipes, but actually making and eating them? I care more about my health, time and money than she.