Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Baek, meaning white, is a type of kimchi that is older than the red spicy version. Easy to ferment, baek kimchi is a great source of probiotics and perfect for children or those who don't like spice.
Based on the Japanese tradition of pickled condiments, these fermented radish tops provide plenty of probiotics. Good way of using up every bit of the vegetable!
Misozuke are miso-cultured pickles! They're flavorful, fun and extremely easy to make.
Spicy chilies bite back with sharp onion, sweet dates, and cooling paneer cheese. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Mild pink onions and bright cilantro share the plate with hefty lime juice and savory cumin. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
We thought 2011 was a banner year for DIY food books, but this year brought volume after volume -- and the level of quality was unsurpassed. Here's a handful of our favorite books that crossed our desk this year.
Grandma's Asian-style cucumber and carrot pickles are given a modern twist with maple agave nectar and chipotle pepper.
Traditional Vietnamese pickles are given a summer update using burgundy and white carrots, and celery. Great for bánh mì sandwiches and vermicelli noodles, or anytime snacking!
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