Lotus Root Kimchi recipe - ingredients, nutrition and when to eat it
Lotus root kimchi is made by tossing thinly sliced lotus root with a red pepper and fermented seafood seasoning, then letting it ferment.
Lotus root kimchi is made by tossing thinly sliced lotus root with a red pepper and fermented seafood seasoning, then letting it ferment. Its crisp texture pairs with a tangy, spicy flavor, making it a good side dish with rice. After a day or two, it’s ready to serve whenever you need a side dish.
Vegetables · 20 minutes to cook
Tips: Blanch the lotus root for about 2 minutes to keep it crisp.
Tips: Serve it right after mixing with the seasoning for a fresh taste, or let it ferment in the refrigerator for a day so the flavors meld.
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Ingredients (1 serving)
- Lotus root — 150 g
- Korean chili flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Garlic — 1 tsp
- Ginger — 0.3 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp