Momofuku Beet Pickle Recipe
Adapted from David Chang
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.
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.
INGREDIENTS
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons kosher salt
- 1 pound beets, peeled and sliced paper thin
- 2 (4-inch-by-2-1/2-inch) pieces kombu
INSTRUCTIONS
- 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.
I'm desperate for David Chang's brussel sprout recipe...I had it last winter and still have daily cravings! http://lovefeasttable.com/blog/oh-my-momofuku/