Momofuku Carrot Pickle


  • 1 ½ teaspoons toasted caraway seeds
  • 2 (4-inch-by-2-½-inch) pieces kombu
  • 1 pound carrots, 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 carrots in a nonreactive, resealable quart-sized container. Add kombu, caraway seeds, and cooled pic...

View full recipe at Chow


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