Savor the Flavor: Chef David Chang’s Simple Pickle Recipe
A Delicacy Born from Simplicity
Renowned Chef David Chang of Momofuku fame shares a humble yet extraordinary pickle recipe that will tantalize your taste buds. This sweet, crunchy, and delicately flavored treat is infused with the subtle essence of caraway seeds.
Gather Your Essentials
Before you begin, make sure you have the following ingredients within arm’s reach:
- 1 pound of medium carrots, peeled and sliced paper-thin
- 2 pieces of kombu seaweed (available at Asian markets or online)
- 1 1/2 teaspoons of caraway seeds
- 1 cup of rice vinegar
- 1 cup of granulated sugar
- 1 cup of water
- 2 tablespoons of kosher salt
A Mandoline Makes a Difference
If you’re lucky enough to own a mandoline, now’s the perfect time to break it out. This kitchen tool will help you achieve uniformly thin slices, elevating the overall texture of your pickles.
The Art of Brining
To create the perfect brine, follow these simple steps:
- Toast the Caraway Seeds: In a small saucepan, toast the caraway seeds over medium heat until fragrant, about 2 minutes.
- Combine the Ingredients: Add the vinegar, sugar, water, and salt to the saucepan, whisking until the sugar and salt dissolve. Bring the mixture to a rapid simmer.
- Unite the Carrots and Brine: Pour the brine over the carrots and kombu in a 1-quart jar, leaving about 1/4 inch of room at the top. Let the mixture cool to room temperature, about 1 hour.
The Waiting Game
Cover the jar with a tight-fitting lid and refrigerate for at least 1 day or preferably 1 week. The longer you wait, the more complex the flavors will become. Once opened, the pickled carrots can be stored in the refrigerator for up to 2 months.
Tips and Variations
- For added flavor, shake the jar or turn it upside down daily to redistribute the brine and spices.
- Experiment with different seasonings, such as garlic or mustard seeds, to create unique flavor profiles.
- Use these pickled carrots as a topping for salads, sandwiches, or as a crunchy snack on their own.
With Chef David Chang’s simple pickle recipe, you’ll be indulging in a world of flavors and textures that will leave you wanting more. So go ahead, give it a try, and savor the delight!
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