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Chef Trataris

27th December 2017

Rice Wine Pickled Heritage Carrots and Cucumber


2 Whole Cucumbers

4 Large Heritage Carrots

3 Cloves Garlic                                        

ΒΌ bunch coriander (Leaves picked from stems)   

1 tbsp. Rice Wine Vinegar        

1 tsp Caster sugar                        

50 g Fresh Root Ginger (Cut into Matchsticks)

1 tbsps. Soy Sauce (SOYA)

2 Lemons

Gomesh Salt (SESAME) (equal parts black and white sesame and coarse sea salt)




This is best made a day in advance to give the Vegetables time to absorb the flavour.


Slice the garlic on a mandolin to create thin slices of the clove.


Peel the cucumber in 4 strips around it, leaving 4 strips of skin still on. With the peeler further peel at the bare strips until the seeds are reached, creating long ribbons of cucumber. Store these in water with the lemons in a separate tub for service.


Repeat the same process with the carrots, peeling all the skin off this time and still stopping at the tough core.


In a bowl, mix together the carrot ribbons, garlic, rice wine vinegar, soy sauce and some roughly chopped coriander.


Add Gomesh Salt, Cucumber and picked Coriander Leaves when you are ready to eat.