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Momofuku Beet Pickle Recipe

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

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.

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 beets need to be made at least 1 day in advance, so plan accordingly. Any leftover beets can be stored in the refrigerator for up to 2 months.

INGREDIENTS
  • 1 pound medium beets, tops trimmed, peeled, and sliced paper thin
  • 2 (4-inch-by-2-1/2-inch) pieces kombu
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt
INSTRUCTIONS
  1. Place the beets 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: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
  3. Immediately pour the brine over the beets, 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, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled beets can be kept in the refrigerator for up to 2 months.)