Momofuku Carrot Pickle

Name: Momofuku Carrot Pickle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons caraway seeds; 454 grams carrots, peeled and sliced paper thin; 237 milliliters granulated sugar; 8 inches by-2-1/2-inch) pieces kombu; 2 Tbsps kosher salt; 237 milliliters rice vinegar; 237 milliliters water

You can never have too many side dish recipes, so give Momofuku Carrot Pickle a try. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 512 calories, 3g of protein, and 1g of fat per serving. This recipe serves 2. A mixture of caraway seeds, kombu, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place the carrots and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.Make the brine: Toast the caraway seeds in a small saucepan over medium heat until fragrant, about 2 minutes.

Ingredients you will need

Caraway Seeds

Carrot

Brine

Kombu

Toast

Equipment you will use

Sauce Pan

Add the vinegar, sugar, water, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer.Immediately pour the brine over the carrots, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar.

Ingredients you will need

Carrot

Vinegar

Brine

Sugar

Water

Salt

Equipment you will use

Whisk

Let cool to room temperature, about 1 hour.Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine and spices, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled carrots can be kept in the refrigerator for up to 2 months.)

Ingredients you will need

Carrot

Spices