JAPANESE PICKLED VEGETABLES
Collects 129 healthy and easy recipes for pickled, fermented and preserved everyday vegetables like asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes--using everyday staples such as salt, soy sauce, olive oil, honey, and yogurt. Nutrient-rich and tasty, simple homemade pickles are an integral part of everyday meals in Japan. Fully illustrated in color.
Publishing status: Current
Item #: 3758427
CANNING ESSENTIALS: Jam-Packed with Essential Tools, Techniques, and Recipes for Fruits, Veggies, Jams, Pickles, Salsa, and MorePaperbound$9.95 $15.99
PRESERVING FOOD WITHOUT FREEZING OR CANNINGPaperbound$19.95 $25.00
AMISH BUTTERS, SALSAS & SPREADS: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and MorePaperbound$9.95 $16.99
THE CULTURED CLUB: Fabulous Fermentation RecipesHardbound$7.95 $32.95