Momofuku Carrot Pickle Recipe

1. 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. 2

   Make the brine: Toast the caraway seeds in a small saucepan over medium heat until fragrant, about 2 minutes.

3. 3

   Add the vinegar, sugar, water, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer.

4. 4

   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.

5. 5

   Let cool to room temperature, about 1 hour.

6. 6

   Cover the jar with a tightfitting lid.

7. 7

   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.

8. 8

   (The pickled carrots can be kept in the refrigerator for up to 2 months.)

* Per serving · 4 servings · Values may vary.

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