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Momofuku Carrot Pickle Recipe

Momofuku Carrot Pickle
Difficulty: Easy | Total Time: 10 mins, plus brining time | Active Time: | Makes: 1 quart

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.

INGREDIENTS
  • 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
INSTRUCTIONS
  1. Place the carrots and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
  2. Make 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.
  3. Immediately 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.
  4. Cover 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.)