This recipe starts by preparing the carrots. I've made this two ways: using a blender and a juicer. Joshua recommends a juicer, and I agree. The carrot shreds come out dryer than a blender with a nut bag, but the blender is an excellent substitute if you don't have a juicer.

• Juicer method: Put carrots into the juicer. Use the shreds for the recipe. Check out the video below. You'll want to pick out any large chunks and eat them. For the juice, just drink it on its own or add some ginger or lemon juice or an apple after you've removed the carrot shreds.
• Blender method: Put chopped carrots into the blender with a bit of water (about 1/4 to 1/3 cup) to help process the carrots. After blending to a shredded consistency, use a nut bag and a large bowl to remove the moisture. Save the juice for drinking or adding to a smoothie.

Combine shredded carrots and all other ingredients in a large bowl and stir well to combine—salt and pepper to taste. Of course, if you want more tang, add more pickle juice or diced pickle. If you want more fishy flavor, add more seaweed. If you want a more oniony taste, add more red or chopped green onion.

Leftovers store well in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.