Momofuku-Inspired Pickled Carrots with a Twist
Carrot Pickling Recipe by Momofuku
Get ready to cook up some Momofuku-Esque Carrot Pickles that'll make your taste buds dance with delight! This twist on a classic pickle recipe brings together Asian influences, crunchy veggies, and a dash of spice. Let's get started!
requirements:
- Equipment: A sharp knife, a jar, and for the thrill-seekers, a mandoline (though optional).
- Shopping List: Kombu (available in Asian markets and online), caraway seeds, rice vinegar, granulated sugar, water, and kosher salt.
Plan of Action:
These tasty pickles need time to marinate, so make them a day or two ahead. Leftovers can stay fresh in the refrigerator for up to two months.
- Yield: Approx. 1 quart
- Difficulty: A breeze (Easy-Peasy-Lemon-Squeezy)
- Total Time: 10 minutes, plus brining time
- Active Time: Just 10 minutes
Ingredients (7)
- 1 pound medium carrots, peeled and sliced paper thin
- 2 (4-inch-by-2-1/2-inch) pieces kombu
- 1 1/2 teaspoons caraway seeds
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons kosher salt
Instructions
- Store the carrots and kombu in a 1-quart jar, leaving about half an inch of space at the top of the jar.
- Make the brine: Toast the caraway seeds in a small saucepan over medium heat for approximately 2 minutes. Add the rice vinegar, sugar, water, and salt. Whisk everything together until the sugar and salt dissolve and bring the mix to a rapid simmer.
- Pour the brine over the carrots, ensuring they're fully covered but leaving around a quarter inch of space at the top of the jar. Let the brine cool down to room temperature, which should take around an hour.
- Seal the jar with a tight lid. Shake the jar or turn it upside down to distribute the brine and spices evenly. Pop it in the refrigerator for at least a day, but preferably a week, before using. (These pickled carrots can last up to 2 months in the refrigerator.)
Fun Fact:
If you fancy living dangerously, bust out the mandoline and cut yourself some epic, even slices! Remember, though, safety first.
Enjoy your Momofuku-style pickled carrots with friends, family, or even just by yourself, as vessel voyagers exploring the depths of flavor!
- The Momofuku-inspired carrot pickles recipe not only includes kombu and caraway seeds, but also uses seaweed as one of its main ingredients.
- To ensure the pickles have enough time to properly marinate, follow the instructions and make them at least a day or two ahead, as the total yield is approximately 1 quart.
- For a more enjoyable pickling experience, be sure to read the fun fact and use safe instructions when thinly slicing the carrots, such as using a sharp knife or a mandoline, if available.
