Japanese Pickled Vegetables
**2020 IACP Cookbook Award Finalist for Health & Nutrition** **2020 Gourmand Cookbook Award Winner for Japan in Fermentation** Nutrient-rich, inexpensive and incredibly tasty—simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations. In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West—including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes
Asian Pickles
From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East--Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more--Asian Pickles is your passport to explore this region's preserving possibilities.
Cooking With Japanese Pickles
Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' market-and how to incorporate them into delicious Japanese homestyle meals.Author Takako Yokoyama provides 97 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediately-like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipes-such as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal pickles-including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in HoneyYokoyama also presents recipes for meals that incorporate the pickles you make-like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing.With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.
Grillo's Presents Pickled
A guide to making and enjoying pickles from a growing pickle brand with a devoted following. Grillo’s Presents PICKLED: 100 Pickle-centric Recipes to Change Your Life is a love letter to the humble, underestimated, overlooked pickle–long relegated to the side of the plate or the supporting role of occasional hamburger topper. With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers and pickle fiends everywhere! Including recipes from innovative chef and friend of Grillo’s, Raphael Jacob Khutorsky (Chef Raph), this cookbook will cover the many delicious ways you can make your own pickles at home with special recipes for brine and canning tips, and how to build pickles into your favorite meals, snacks, and cocktails. With recipes like Dilly Devilish Eggs, Pickle-brined Spatchcock Chicken, and a boozy Pickleback Slush, it is an ode to the beloved and mighty pickle.
Pickling Everything
Pickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: * Half Sours (deli dills) * Tabasco-Style Hot Sauce * 48-Hour Mixed Garden Pickles * Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.
Pickle Jar
Fantastic flavour. Great for gut health. Pickles and ferments are the easy and delicious way to upgrade any meal! Discover 70 delicious recipes from the award-winning pickles and ferments brand, Vadasz. In The Pickle Jar, fermenting expert and fou...
Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including How to Grow 50 Vegetables, Herbs, and Fruits
Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including How to Grow 50 Vegetables, Herbs, and Fruits
Findus Plants Meatballs
Farmer Pettson begins to sow his vegetables and because Findus doesn't like vegetables he decides to plant one of his meatballs instead. However keeping the vegetable garden safe from the farm animals proves a hard task for Findus and Pettson.
Grow Easy Veg
Discover how to grow it yourself! Growing your own vegetables is a rewarding venture that's both affordable and delicious, but a novice gardener might not know where to begin. This is your no-fuss guide to vegetable gardening. Do you want to learn how to start and sustain your own vegetable garden throughout the year? This vegetable gardening book for beginners will help you choose and care for more than 40 different varieties, all specially selected for successful growing. From vegetable garden must-haves to less-common crops like edamame beans, this is a one-stop guide to growing vegetables that are easy to grow! Discover detailed information on how to sow, plant, feed, water, protect and harvest your vegetables. You don't have to be a horticulture expert to get started, this indispensable reference book will take you through every single step! It includes: - Tips on how to care for more than 40 different vegetable varieties - Packed with practical, jargon-free know-how and simple
Okra: A Savor the South Cookbook
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides ""the key that unlocks the d...
Fermented Vegetables
Master the techniques for making sauerkraut, kimchi, pickles, and other savoury, probiotic-rich foods in your own kitchen. This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Le...
Drink the Harvest
Preserving the harvest doesn't have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering ...
The Japanese Art of Pickling & Fermenting
Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home. In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce. In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia,
Salt Sugar Smoke
This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with th...
Fiery Ferments
The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe....
Small-Space Vegetable Gardens
"Size matters! Andrea Bellamy shares creative ways to grow a wide array of vegetables, fruits, and herbs in diminutive settings, year-round." -Debra Prinzing, author, speaker, and podcasterSmall-Space Vegetable Gardens explains the basic...