Chef David Chang of Momofuku serves these crunchy pickles as a snack, but they would also be great on a sandwich piled high with roast beef.
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 turnips need to be made at least 1 day in advance, so plan accordingly. Any leftover turnips can be stored in the refrigerator for up to 2 months.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...