Pickled Lotus Root recipe - ingredients, nutrition and when to eat it
This side dish is made by pickling lotus root in a sweet-and-sour vinegar brine and serving it chilled.
This side dish is made by pickling lotus root in a sweet-and-sour vinegar brine and serving it chilled. Its crisp texture and bright flavor go well with a meal, and it’s handy to make ahead and serve with lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 304.5g serving): 159.7 kcal · protein 1.9g · carbohydrate 38.8g · fat 0.1g · sodium 529.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid blanching the lotus root for too long to keep it crisp.
Tips: Pour in enough pickling liquid to cover the lotus root so the flavor distributes evenly.
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Ingredients (1 serving)
- Lotus root — 120 g
- Vinegar — 3 Tbsp
- Sugar — 1.5 Tbsp
- Salt — 0.3 tsp
- Water — 120 ml