A DIY guide to classic and creative pickling from all over Asia From umami-rich Korean banchan to elegant Japanese tsukemono, to sweet and tangy Indian chutney to fiery Indonesian sambal, pickling is a tasty, time-honored tradition in countries all across the continent of Asia. These pickles are also a simple way to elevate every meal, all while incorporating healthy fruits and vegetables into your diet. Asian Pickles at Home brings these irresistible flavors into your own kitchen, pairing guidance on various preservation techniques with dozens of deliciously easy recipes for quick, fermented, and canned pickles. Explore an in-depth primer on the history and process of fermentation, canning, and quick pickling. Discover pickling traditions and foods across Asia, then find 75 mouthwatering recipes, like Miso-Cured Daikon, Apple and Celery Kimchi, and even fusion pickles--perfect for canning and gifting--like Asian Pear and Fennel Pickles. This guide to Asian pickling includes: Perfectly preserved--Enjoy fresh, fermented, and canned pickles from around the world with 75 recipes for everything from Classic Cabbage Kimchi to Pickled Chickpeas. All the essentials--Discover the health benefits of pickles, and get help on everyday ingredients you'll need, swaps for specialized items--even tips if you get into a pickle. A passport to flavor--Take a trip across Japan, Korea, China, India, and Southeast Asia with amazing profiles, covering country-specific pickling, popular pickles, and info on how and when they were enjoyed.

Whether you're a first-time fermenter or a pro at pickling, enjoying the fermented flavors of Asian pickles at home has never been easier.