Asian pickles : Korea : recipes for sweet, sour, salty, by Karen Solomon

By Karen Solomon

For Asian foodstuff aficionados in addition to preservers and picklers searching for new frontiers, the traditional standout is Korea's different array of pickled items and leading edge style pairings that wow the palate. This booklet may also help you discover a brand new keeping horizon with fail-proof directions and a variety of extra important resources.

summary: For Asian meals aficionados in addition to preservers and picklers searching for new frontiers, the common standout is Korea's various array of pickled items and cutting edge style pairings that wow the palate. This ebook might help you discover a brand new holding horizon with fail-proof directions and a variety of extra precious assets

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Extra info for Asian pickles : Korea : recipes for sweet, sour, salty, cured, and fermented kimchi and banchan

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Korean markets have a wide selection of this vital ingredient, with a wide range of prices, and you often get what you pay for. Look for a nice red color, and a product from Korea (not China). Soy Sauce Two types of Korean soy sauce exist—jin ganjang, which is an average, medium-bodied soy sauce, and guk ganjang, which is lighter and often used to flavor soups. That said, Korean soy sauce is relatively difficult to find outside of Korea, so I tend to use the more prevalent, standard bottle of Kikkoman Japanese soy sauce for making pickles in its place.

2. Cannot Be Canned. Canning? No. Not for the pickle recipes of Korea. Fermented foods should never be canned, as they are living foods, and the high temperature just kills their flavor, texture, and health benefits. (One taste of grocery store canned sauerkraut and you’ll see what I’m talking about. ) For the pickles here that aren’t fermented, they’re just not acidic enough to can, nor do these recipes make large enough quantities to merit bringing a canning pot to a boil. And most of the banchan aren’t even close to having the salt, sugar, and acidity necessary to make them safe cupboard foods.

This pickle will keep in the refrigerator for at least 2 weeks. Squid Kimchi (Ojingeo Jeot) Yupsie, you read right: fermented squid. While many Korean pickles are based on vegetable matter, many also possess the taste of the sea—especially those from Korea’s coastal regions. Fish sauce, oysters, pollack, shrimp, and a variety of dried seafood are common ingredients in kimchi, namul, and other banchan, but for the most part I have gone lightly on them here because I’m just not used to super strong fishy flavors.

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