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

By Karen Solomon

For Asian nutrients aficionados in addition to preservers and picklers trying to find new frontiers, the common standout is Korea's varied array of pickled items and leading edge taste pairings that wow the palate. This booklet can help you discover a brand new protecting horizon with fail-proof directions and a range of extra worthy resources.

summary: For Asian nutrition aficionados in addition to preservers and picklers searching for new frontiers, the usual standout is Korea's various array of pickled items and cutting edge style pairings that wow the palate. This e-book may also help you discover a brand new conserving horizon with fail-proof directions and a variety of extra worthwhile assets

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

Sample text

Let’s start with the basics. Basics of Korean Pickling Which flavors are the biggest, baddest, and boldest? You’ll find them in a Korean pickle. Salt? Lots of it—don’t even try to get low sodium here. Garlic? By the bulbful. Ginger? Blinding you with its bite. Green onions, fish sauce, soy sauce, sesame oil, and, of course, ground dried chile pepper till the cows come home. In varying amounts, these are the iconic flavors of kimchi and many banchan. But what else sets Korean pickles apart? 1. Lacto-fermentation.

One of the best things about banchan is their capacity to surprise. Offerings vary from eatery to eatery and from home to home. But they can vary also from day to day and from season to season. A diner is never sure how many there are going to be—traditionally, there will be three, five, seven, or nine, or, for very formal meals, twelve. The colors, the textures, the temperatures—in the hands of a masterful chef—all are meant to work together. For the home cook, enjoying a variety of banchan means stocking the fridge with a few jars of long-lasting pickles and kimchi, and sometimes preparing a few fresh banchan to breathe new life into a simple meal.

Place another metal mixing bowl of equal size on top to form a dome, hold the two bowls together tightly, and then vigorously shake the garlic up and down in the bowls for 10 to 15 seconds. Magic! The skins just slough off. Removing garlic smell from your hands: Some people love the lingering stink of the Italian rose on their hands, and that’s fine. However, I’m more of a Chanel girl myself. To remove the heavy garlic smell from your skin, simply touch your hands to a piece of metal—I usually just wrap my hands around the nozzle of my kitchen faucet.

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