14235 Momofuku Carrot Pickle 10 mins, plus brining time 10 mins 1 quart Mon Jan 05 16:34:00 -0800 2009 Mon Jul 13 12:00:03 -0700 2009 Easy Korean CHOW http://www.chow.com/recipes/14235 Mon, 13 Jul 2009 19:00:03 GMT Flavored with caraway seeds A sweet, crunchy pickle flavored with caraway seeds. From the hands of Chef David Chang of Momofuku, this simple pickle recipe is sweet, crunchy, and delicately flavored with caraway seeds.

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: You’ll need to plan ahead for this recipe—the carrots must sit in the pickling liquid for at least 24 hours before serving.

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  • Combine vinegar, sugar, water, and salt in a large saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat and let cool to room temperature.
  • Place carrots in a nonreactive, resealable quart-sized container. Add kombu, caraway seeds, and cooled pickling liquid. Cover and refrigerate at least 24 hours. The carrots will keep up to 2 months in the refrigerator.
    • ]]>     http://www.chow.com Adapted from David Chang 52 Snack 1 cup rice vinegar

    ]]>     298 1 cup granulated sugar

    ]]>     1 cup water

    ]]>     301 2 tablespoons kosher salt

    ]]>     119 1 pound carrots, peeled and sliced paper thin

    ]]>     2 (4-inch-by-2-1/2-inch) pieces kombu

    ]]>     274 1 1/2 teaspoons toasted caraway seeds

    ]]>     1535 david chang 1 chow 2747 make ahead 497 asian 944 happy hour 388 healthy 6130 home canning 1052 hors d'oeuvres 1026 hot weather 320 project 836 adventurous 38 budget 23680 affordable 1619 omnivore 392 side dish 10265 banchan 4033 korean 887 pickling