Pickled Lotus Root recipe - ingredients, nutrition and when to eat it
Pickled lotus root is a crisp side dish made by soaking thinly sliced lotus root in a sweet-and-sour pickling liquid.
Pickled lotus root is a crisp side dish made by soaking thinly sliced lotus root in a sweet-and-sour pickling liquid. It pairs nicely with rice for a light lunch or dinner.
Side dishes · 25 minutes to cook
Nutrition (per 263g serving): 121.4 kcal · protein 1.6g · carbohydrate 29.3g · fat 0.1g · sodium 357.1mg
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: Don't blanch the lotus root for too long, or it will lose its crisp texture.
Tips: Pour in enough pickling liquid to cover the lotus root so the flavor develops evenly.
Tips: Refrigerating it for about a day makes the sweet-and-sour flavor more pronounced.
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Ingredients (1 serving)
- Lotus root — 100 g
- Vinegar — 30 ml
- Sugar — 12 g
- Water — 120 ml
- Salt — 1 g