Make a brine with salt, sugar, coriander, and white pepper for these heirloom carrots. Adventurous cooks can venture out to Asian supermarkets for kaffir lime leaves and fermented dried shrimp, which Chef Choi used to make a salt garnish for these carrots. Try it at home by blending salt, kaffir lime leaves, and fermented dried shrimp in a food processor. According to Choi, the salt will only last you a few days, so make small batches and sprinkle it on everything!
The carrots are naturally sweet, but the kaffir lime leaves add a zingy peppiness, and the dried shrimp confers a subtle umami flavor.
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