Why am I using “quotes?” Because while this is bursting with wasabi flavor, there is no actual wasabi in it. Real wasabi is hard to come by. And the stuff you and I have access to in the grocery store—the green-tinged powder, or that gunk in the tube—is just dreadful; it’s full of artificial color, preservatives, and mysterious chemicals, and the flavor shows it. Instead, I hereby direct you to buy yourself a fresh bottle of prepared horseradish, close your eyes, and tell yourself it’s wasabi for this recipe and for any sushi you make at home. If you must, add a little green food coloring or spirulina powder for color. Leftover horseradish can be smeared on your roast beef sandwich, or saved for the gefilte fish on Passover. Makes about 2¼ cups
Time: about 1 hour
- 1 pound carrots, preferable a mix of colors, peeled
- 4 teaspoons prepared horseradish
- 1 tablespoon kosher salt
- 4 teaspoons sugar
- 1 teaspoon dried red pepper flakes
- 1½ teaspoons very finely minced or grated fresh ginger (use a Microplane grater if you have one)
Using a vegetable peeler, peel the carrots into ribbons, getting as much out of each carrot as you can; discard (or eat) the nubs. Combine the carrots with the horseradish, salt, sugar, red pepper flakes, and ginger and toss very well, using a fork (or two, if necessary) to really work the seasoning into the carrot ribbons. Cover with a drop lid and 1 pound of weight and let sit for 30 minutes, retaining any liquid that falls to the bottom of the bowl. After a quick toss, the pickle is ready to eat; covered and refrigerated, it keeps at least 6 weeks.
