No Parboiling! Crunchy Pickled Lotus Root

No Parboiling! Crunchy Pickled Lotus Root

No need for red chili peppers. And since they are pickled mildly, even kids and those who don't like pickled dishes will like these.

Ingredients: 1 side dish worth

Lotus root
1/2 section
100 ml
Mild rice vinegar
100 ml
3 tablespoons


1. Peel the lotus root with a peeler, then cut into 4 mm slices.
2. Remove the bitterness by soaking the lotus root in a generous amount of water with 1 tablespoon of vinegar (both water and vinegar not listed in the ingredients). (Soak for about 5 minutes.)
3. Drain the lotus root and combine it in a pot with the water, vinegar, and sugar. Turn on the heat, cover with both a drop lid and regular lid, and simmer for 3 minutes.
4. Let it cool in the pot, then it's ready to serve.

Story Behind this Recipe

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.