Momofuku Carrot Pickle Recipe


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

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...

View full recipe at SpringPad


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