14237 Momofuku Beet Pickle 10 mins, plus brining time 10 mins 1 quart Tue Jul 14 11:38:00 -0700 2009 Tue Jul 14 16:53:01 -0700 2009 Easy Korean CHOW http://www.chow.com/recipes/14237 Tue, 14 Jul 2009 23:53:01 GMT Thin slices of crunchy pickled beets Sweet, thin slices of raw beets retain their crunch when pickled. Pickled beets get a face-lift from Chef David Chang of Momofuku. Instead of cooking the beets beforehand, Chang pickles them raw with a couple of pieces of kombu for an interesting Asian twist.

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

    ]]>     112 1 pound beets, peeled and sliced paper thin

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

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