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- Asian Pickles: Sweet, Sour, Salty, Cured, And Fermented Preserves From Korea, Japan, China, India, A
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- 5.0 out of 5 stars - Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Ja
- In this new cookbook from food preservation teacher and cook Karen Solomon, youll learn how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and. The secret is a simple fermentation that I learned from Karen Solomons brand new book, Asian Pickles.. Read Now Asian Pickles: Sweet Sour Salty Cured and Fermented Preserves from Korea Japan China India
- Factors that determine the microbiological quality of ready-to-use salted napa cabbage . K.. Praise For Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond I love this book! Karen Solomon has spent years exploring the
- Details about Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Ja. Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves by Karen Solomon, Ten Speed Press, 208pp., $19.99.
- Find helpful customer reviews and review ratings for Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond at Amazon.com. 6987ef44be
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