Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Coarsely grate the carrot or cut julienne. You can of course also have this done by your food processor! Place the grated carrot in the pickle press.
Mix the salt and the carrots with your hands.
Cut the ginger very finely or grate it with the ginger grater.
Mortar the mustard seeds, for example in our Japanese suribachi.)
Then add the mirin, mustard seeds and ginger and mix well.
Put this in the pickle press and let it pick for 3-4 hours at room temperature.
Taste if it is to your taste. If necessary, let it pickle for another hour.
Drain the liquid well.
Garnish the carrot with black sesame seeds if you like.
Delicious in a poke bowl, seaweed salad, homemade sushi roll or as a side dish with noodles or rice.