From the hands of Chef David Chang of Momofuku, this simple pickle recipe is sweet, crunchy, and delicately flavored with caraway seeds.
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 carrots need to be made at least 1 day in advance, so plan accordingly. Any leftover carrots can be stored in the refrigerator for up to 2 months.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...