Carrot pickle with mustard seeds and mirin

Soy free
Nut free
Peanut free
Gluten free
Wheat free
Low fat
Fermenting vegetables at home, with the help of a pickle press? That's fun and easy. You can eat this carrot pickle with anything, but it is especially delicious in a Buddha or poke bowl.
Side dishFermented food4-6 servings5 minutes preparation3 hours waiting

This is what you need

Carrot400 g
Himalayan salt8 g
Ginger4 cm
Mustard seed1 tsp
Mirin3 tbsp


Pickle pressMortar and pestle
Ginger grater


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. 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.
  2. Mix the salt and the carrots with your hands.
  3. Cut the ginger very finely or grate it with the ginger grater.
  4. Mortar the mustard seeds, for example in our Japanese suribachi.)
  5. Then add the mirin, mustard seeds and ginger and mix well.
  6. Put this in the pickle press and let it pick for 3-4 hours at room temperature.
  7. Taste if it is to your taste. If necessary, let it pickle for another hour.
  8. 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.
  • Store in the refrigerator for 3-4 days.