Momofuku Carrot Pickle Recipe

• 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

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. Make the brine: Toast the caraway seeds in a small saucepan over medium heat until fragrant, about 2 minutes.
3. Add the vinegar, sugar, water, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
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. Let cool to room temperature, about 1 hour.
6. Cover the jar with a tightfitting lid.
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. (The pickled carrots can be kept in the refrigerator for up to 2 months.)

carrots, kombu, caraway seeds, rice vinegar, sugar, water, kosher salt

Taken from www.chowhound.com/recipes/momofuku-carrot-pickle-14235 (may not work)