Karen Solomon is a food preservation teacher and food writer whose cookbooks include Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves and Jam It, Pickle It, Cure It, as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men’s Health, Every Day with Rachael Ray, and Yoga Journal and on Food52. She lives in San Francisco.

Books by Karen Solomon

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