Summary
Pickled beets get a face-lift from Chef David Chang of Momofuku. Instead of cooking the beets beforehand, Chang pickles them raw with a couple of pieces of kombu for an interesting Asian twist.
Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.
What to buy: Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.
Game plan: The pickled beets need to be made at least 1 day in advance, so plan accordingly. Any leftover beets can be stored in the refrigerator for up to 2 months.
Ingredients
- 1 pound medium beets, tops trimmed, peeled, and sliced paper thin
- 2 (4-inch-by-2-1/2-inch) pieces kombu
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons kosher salt