Pickled vegetables and kimchi

Author: Lian Aiqing
Publisher:
Publish Date: 2003-08-01
Features: This book offers a variety of pickled and preserved dishes inspired by Eastern traditions, Japanese sweet and sour, Korean spicy, Western spices, and Sichuan-style numbing and spicy flavors. Suitable for both meat and vegetarian diets. Author Lian Aiqing has been teaching for nearly 10 years and has published 15 cookbooks and numerous behind-the-scenes TV recipe advertisements. Her works include: Taiwanese Local Snacks, Dry Sauce Noodles, 35 Types of Buns and Steamed Breads, 25 Types of Nostalgic Lunch Boxes Revealed, and more.
DIY Universal Pickling Bed + Classic Pickled Vegetables + Delicious Application Dishes—Take You to Inherit the Sweet and Rich Flavors That Dance on Your Tongue! Light, simple, appetizing, and oil-free pickled vegetables are perfect for us as condiments for breakfast porridge, appetizers for lunch, versatile dishes for dinner, and refreshing delicacies for late-night snacks. The various pickled vegetables also bring different enjoyable experiences due to their diverse ingredients.
The saying "Eastern people are the most fortunate in terms of taste" is truly fitting. When it comes to processed foods, there are nearly a hundred types of pickled and preserved dishes alone. We have carefully selected dozens of them, primarily focusing on those that are easy to make at home in a short time. They are presented with natural and traditional flavors, while also adding modern variations in texture and fresh taste.