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Pickled lotus root in a glass jar

Pickled Lotus Root

Pickled lotus root is a popular delicacy in many Asian cuisines, particularly in Chinese and Japanese dishes. The lotus root\'s naturally crisp texture and subtle sweetness pair beautifully with the tangy and spicy brine, making it a great addition to salads, stir-fries, or enjoyed as a side dish. Traditionally, it has been pickled for centuries as a method of preservation while enhancing its refreshing taste. A pro tip: For an extra crunch, soak the lotus root slices in ice water after blanching before pickling!

Előkészület 15 perc
Elkészítés 5 perc
Teljes 20 perc
50 Kcal
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Hozzávalók

Adagok: 6
⭕ 500 g Fresh lotus root
⭕ 250 ml White vinegar
⭕ 250 ml Water
⭕ 20 g Salt
⭕ 40 g Sugar
⭕ 2 clove Garlic
⭕ 5 g Red chili flakes
⭕ 10 g Ginger
⭕ 5 g Black peppercorns
⭕ 1 db Star anise

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    Elkészítési Lépések

    1

    Peel the lotus root and slice it into thin, even rounds.

    2

    Blanch the lotus root slices in boiling water for 1-2 minutes, then drain and rinse with cold water to retain their crisp texture.

    3

    In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.

    4

    Place the lotus root slices into a clean glass jar, layering them with garlic, red chili flakes, sliced ginger, black peppercorns, and star anise.

    5

    Pour the hot pickling liquid over the lotus root slices, ensuring they are fully submerged.

    6

    Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.

    7

    The pickled lotus root will develop a deeper flavor over time and can be stored in the refrigerator for up to two weeks.