Yield: 1 jar
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 [1]) for a fun treat.