Discover the vibrant and tangy world of pickling with our Momofuku Beet Pickle recipe! This delightful side dish is not only a feast for the eyes with its stunning ruby-red hue, but it also brings a burst of flavor that can elevate any meal. Perfectly vegetarian, vegan, gluten-free, and dairy-free, these pickled beets are a versatile addition to your culinary repertoire.
In just 45 minutes, you can create a jar of these deliciously sweet and tangy beets that are sure to impress your family and friends. The combination of rice vinegar, granulated sugar, and kosher salt creates a brine that perfectly complements the earthy sweetness of the beets, while the kombu adds a subtle umami depth that takes the flavor to the next level.
Whether you enjoy them on their own, as a topping for salads, or as a vibrant addition to sandwiches, these pickles are a fantastic way to incorporate more vegetables into your diet. With a caloric breakdown that is primarily carbohydrates, they are a guilt-free indulgence that can be enjoyed by everyone. Plus, the best part? They can be made ahead of time and stored in the refrigerator for up to two months, allowing you to savor their deliciousness whenever the craving strikes. Dive into the art of pickling and bring a burst of color and flavor to your table with these Momofuku Beet Pickles!
