Momofuku Carrot Pickle
Adapted from David Chang
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.
- 1 pound medium carrots, peeled and sliced paper thin
- 2 (4-inch-by-2-1/2-inch) pieces kombu
- 1 1/2 teaspoons caraway seeds
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons kosher salt
1Place the carrots and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
2Make the brine: Toast the caraway seeds in a small saucepan over medium heat until fragrant, about 2 minutes. Add the vinegar, sugar, water, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
3Immediately pour the brine over the carrots, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar. Let cool to room temperature, about 1 hour.
4Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine and spices, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled carrots can be kept in the refrigerator for up to 2 months.)
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