14236 Momofuku Turnip Pickle 10 mins, plus brining time 10 mins 1 quart Mon Jan 05 16:36:00 -0800 2009 Mon Jul 13 11:59:41 -0700 2009 Easy Korean CHOW http://www.chow.com/recipes/14236 Mon, 13 Jul 2009 18:59:41 GMT Spicy-sweet pickled vegetables Add a spicy-sweet kick to your next roast beef sandwich. Chef David Chang of Momofuku serves these crunchy, spicy pickles as a snack, but they would also be great on a sandwich piled high with roast beef.

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 turnips must sit in the pickling liquid at least 2 weeks 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 turnips in a nonreactive, resealable quart-sized container. Add kombu and cooled pickling liquid. Cover and refrigerate at least 2 weeks. The turnips 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

    ]]>     1 pound turnips, peeled and sliced paper thin

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

    ]]>     1535 david chang 1 chow 2747 make ahead 497 asian 2403 diy 384 easy 501 entertaining 745 ethnic 393 exotic 1567 fusion 776 fun 390 spicy 23680 affordable 38 budget 1619 omnivore 320 project 836 adventurous 4033 korean 10265 banchan 887 pickling