She Strengthens

Revamping Pickled Beets with an Asian Twist

A Fresh Take on a Classic Recipe

Chef David Chang, founder of Momofuku, has revolutionized the traditional pickled beet recipe by skipping the cooking process and adding a unique Asian flair. This innovative approach involves pickling raw beets with kombu, a type of seaweed commonly used in Japanese cuisine.

Special Equipment You’ll Need

If you’re comfortable using a mandoline, now’s the perfect time to break it out. This kitchen tool will help you achieve uniformly thin slices of beets, making the pickling process much easier.

Unfamiliar with Kombu?

Kombu is a thick, broad form of seaweed that’s essential in dashi, a traditional Japanese broth. You can find kombu at Asian markets or online. It adds a distinct umami flavor to the pickled beets, making them truly exceptional.

Plan Ahead for Maximum Flavor

To allow the flavors to meld together, it’s crucial to make the pickled beets at least a day in advance. Any leftovers can be stored in the refrigerator for up to two months, making them a great addition to future meals.

Yield and Difficulty

This recipe yields one quart of pickled beets and is classified as easy. The total preparation time is 10 minutes, plus brining time. The active time required is also 10 minutes.

Gather Your Ingredients

• 1 pound medium beets, tops trimmed, peeled, and sliced paper thin
• 2 (4-inch-by-2-1/2-inch) pieces kombu
• 1 cup rice vinegar
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons kosher salt

Pickling Process

1. Layer the Beets and Kombu: Place the beets and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top.
2. Create the Brine: In a small saucepan, combine the vinegar, sugar, water, and salt. Whisk until the sugar and salt are dissolved, then bring to a rapid simmer.
3. Combine the Brine and Beets: Pour the hot brine over the beets, ensuring they’re completely covered but leaving 1/4 inch of room at the top. Let cool to room temperature, about 1 hour.
4. Seal and Store: Cover the jar with a tightfitting lid, shake or turn it upside down to distribute the brine evenly, and refrigerate for at least 1 day or preferably 1 week before using.

With this unique recipe, you’ll be enjoying deliciously pickled beets with an Asian twist in no time!