Momofuku Carrot Pickle Recipe

Ingredients

• 1 pound carrots
• 2 (4-inch-by-2-½-inch) pieces kombu
• 1 ½ teaspoons caraway
• 1 cup rice vinegar
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons kosher salt

1. Place the carrots 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: Toast the caraway seeds in a small saucepan over medium heat until fragrant, about 2 minutes. Add the vinegar, sugar, water, and salt, whisk to dissolve the sugar and salt...

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