Lotus Root Kimchi Pickle Recipe
This lotus root kimchi pickle recipe transforms crisp lotus root into a tangy, lightly spiced condiment infused with ginger, chili flakes, and umami-rich fish sauce. Featured on CombiNation hosted by Bianca Osbourne, this simple preparation highlights Korean-inspired pickling techniques that deliver bright acidity, subtle heat, and a satisfying crunch perfect for pairing with a variety of dishes.
The Inspiration
Inspired by Korean kimchi traditions, this dish adapts classic fermentation flavors into a quick pickle format using vinegar instead of extended fermentation. Lotus root is commonly used in Asian cuisine for its crisp texture and ability to absorb bold flavors, making it an ideal base for this type of preparation. The addition of gochujaru provides gentle heat, while ginger adds aromatic freshness. Through CombiNation, Bianca Osbourne presents a simplified yet flavorful interpretation that captures the essence of kimchi while remaining accessible for home cooks seeking quick pickled accompaniments.
Ingredients
- 5-6 ounces (150 g) lotus roots
- ½ cup (120 ml) rice wine vinegar
- ½ cup (120 ml) water
- 2 tablespoons (30 g) sugar
- 2 teaspoons (10 ml) salt
- 1-2 teaspoons (5-10 ml) Gochujaru (Korean chili flake)
- 1-inch (2.5 cm) piece ginger, peeled and cut into small batons
- Small carrot, peeled and cut into small batons
- 2 scallions, short pieces
- 1-2 teaspoons (5-10 ml) fish sauce
Method
- Peel and cut the lotus root into thin slices. Soak for 8-10 minutes, then rinse well.
- Put the vinegar, sugar, salt, gochujaru, and ginger into pan and boil.
- Add the sliced lotus roots, simmer for 6-7 minutes.
- Add the carrots and scallions and remove from the heat, cover and rest until cool. Add fish sauce when cool.
- Refrigerate if not using right away.
- Try it with it Korean Beef Ribs (see recipe) for a fun treat.
Serving Suggestions
This lotus root kimchi pickle works beautifully as a bright, acidic side dish that cuts through rich or fatty foods. It can be served alongside grilled meats, roasted dishes, or fusion plates where a crisp, tangy contrast is needed. It also functions well as part of a larger appetizer spread, adding both color and texture to the table. The balance of heat, acidity, and umami makes it a versatile condiment that can elevate bowls, rice dishes, or plated entrées with minimal effort.
Final Thoughts
This lotus root kimchi pickle recipe is a simple yet flavorful example of how Korean-inspired pickling techniques can be adapted into quick, accessible preparations without sacrificing depth. The combination of crisp lotus root, aromatic ginger, gentle heat from gochujaru, and savory fish sauce creates a balanced condiment that enhances a wide range of dishes. Featured on CombiNation with Bianca Osbourne, this recipe highlights the importance of texture, contrast, and balance in creating vibrant supporting elements that bring a dish together.