Momofuku Beet Pickle
- 2 (4-inch-by-2-½-inch) pieces kombu
- 1 pound beets, peeled and sliced paper thin
- 2 tablespoons kosher salt
- 1 cup water
- 1 cup granulated sugar
- 1 cup rice vinegar
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. Cove...