Lotus Root Pickle
연근 피클
Ingredients :
*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g
Lotus Root : 300g
Soy sauce : 200g
Vinegar : 150g
Sugar : 150g
Water : 600g
Cooking wine : 70g
Kelp : 20cm x 20cm
How to Make it :
Wash the lotus root and slice it.
Boil the soy sauce, vinegar, sugar, water and kelp together in a pot. After boiling for about 5 minutes, turn off the heat and add the cooking wine.
In a container, put the sliced lotus roots and poor the hot sauce water as it is and let the lotus roots sink in. You can place a small plate to keep the lotus roots under.
Keep it in a room temperature for about a day and put it into the fridge to cool it.
Tip :
The pickle sauce’s ratio of the soy sauce to water is 1 : 3, the soy sauce to the sugar and vinegar is 1 : 0.7 : 0.7.
You need to poor the hot pickle sauce in right away to keep the lotus root’s crisp texture when eating it.
