Lotus Root Kimchi

Name: Lotus Root Kimchi
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g lotus root; 2 piece Red chili pepper; 4 piece Green chili pepper; 1 piece pear; 8 piece Chestnut; 4 piece jujube; 1 tbsp Chili powder; 1/2 cup Glutinous rice paste; 2 tbsp white sesame; 1 tsp Brown sugar; a pinch Salt; 2 cup rice vinegar; ２ cup cold boiled water

Thin lotus root rounds are vinegar-bathed to stay snowy white, then coated in a blended Korean-style sauce with pear, watercress, and nuts for crunch.

0 minNewMedium Pickled & Preserved Other Mild Spicy

Instructions

1
Wash the lotus root, peel it, and cut it into slices 2~3mm thick. Soak in clear water to remove its starch, and also soak in vinegar water to marinate for 15 minutes.
2
Cut water celery, red chili, green chili, pear, chestnut, and jujube into thin strips.
3
Put all the sauces in a blender and blend into a sauce for later use.
4
After marinating, use a slotted spoon to lift and drain the water.
5
Use a soup spoon to scoop 3–4 large spoonfuls of the prepared sauce.
6
Gently stir evenly with your hands, sprinkle sesame seeds, and stir once more, and it’s ready.
7
Place it in a storage box at room temperature for a day, then move it to the refrigerator for storage.