I started pickledplum.com in 2011, from a small kitchen in New York City. I had recently moved there from Toronto, Canada, and found myself without a career. Instead of taking work that would most likely leave me feeling empty, I decided to focus on one of my passions – cooking delicious meals. I named it Pickled Plum because of my love of umeboshi (Japanese pickled plum), which I used to devour during my summers in Japan as a child. It began with mainly Japanese recipes but then expanded to other Asian cuisines since I spent almost a decade living in various cities across Asia, and have so many favorites!
Every dish I cooked I shot with my small Canon camera. I would then upload it to Blogger (the first online platform I ever used!), add the recipe, write a quick blurb about the dish, and hit the publish button. Every new recipe attracted new readers who left nice comments about my food, which kept me going month after month. The blog became a favorite among home chefs wanting to create easy Asian dishes at home. Then, a few months later, online publications started sharing some of my recipes.
Since then, many of the blog’s recipes have been featured in online and editorial publications such as Bon Appetit, Saveur, Cooking Channel, Delish, Medium, The Kitchn, Self, Today, Women’s Health, Elle, and more. Over 35 million readers have visited Pickled Plum and the blog consistently continues to grow.
Nowadays, it’s myself and my husband, Ben, running the blog on a full time basis. Ben takes care of the video production and also helps with the writing.
Whether you are looking for authentic East Asian flavors or something new and exciting, Pickled Plum has plenty of recipes to keep you busy in the kitchen! Here, you will find over a thousand recipes, cooking videos, pantry ingredients, quick cooking tips, and how-tos.
About My Recipes
Cooking is my passion, especially when it comes to Asian food. I like to cook a little bit of everything and that’s reflected throughout my blog. Pickled Plum offers both traditional recipes and recipes with a modern twist. Most of the dishes are created using less processed ingredients, sugar, butter, and oil, in order to keep them on the healthier side. But that doesn’t mean they are any less tasty! I always test my recipes several times before publishing them to make sure they are packed with flavor so that no extra seasoning is needed.
About Caroline Phelps
Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. She is also a writer and recipe developer for Saveur, Huffpost Taste, Clean Eating Magazine, Honest Cooking, Oxygen, and Plant Based Magazine.
About Ben Phelps
Ben is an integral part of Pickled Plum, managing much more than just the video section. Beside creating and filming all of the video content, Ben is in charge of all the busy work that happens behind the scenes, making sure that everything runs smoothly.
