Pickled vegetables - 50 methods of pickling: 50 quick and convenient pickling methods

Author: Lian Aiqing
Publisher:
Publish Date: 2003-08-01
Features: The phrase "Eastern people are a nation with a blessing of taste" is truly apt. When it comes to processed foods, there are nearly a hundred types of pickled and fermented vegetables 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, yet also incorporate modern variations in taste and freshness. This book features pickled and fermented vegetables in various styles, including Eastern tradition, Japanese sweet and sour, Korean spicy, Western spices, and Sichuan's spicy and numbing flavors. They are suitable for both meat and vegetarian dishes.