Lotus Root Kimchi

Name: Lotus Root Kimchi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lotus root; 2 pcs Red chili; 4 green pepper; 1 piece Water pear; 8 chestnut; 4 Jujube; 1 tbsp Chili powder; 1/2 a cup Glutinous rice paste; 2 tbsp White sesame; 1 tsp Sugar; a little salt; 2 cups Rice vinegar; 2 cups Cold water

by m+n Zhang Zhensheng

4.6 (1)

Favorite

29

Difficulty

Normal

Time

15m

Serving

2

Slightly spicy but crunchy with sourness...This is a very special taste of kimchi. In addition to soaking it in water to remove its starch, it also needs to be soaked in vinegar water. The practice of pickling in water is rare in Korean kimchi."

Lotus Root Kimchi

1. Wash the lotus root, peel and slice it, 2~3mm thick, soak it in clean water to remove its starch, and soak it in vinegar water for 15 minutes

2. Shred cress, red pepper, green pepper, water pear, chestnut, jujube

3. Put all the sauces in the juice machine and beat them into sauce for later use.

4. After marinating, use a colander to remove and drain the water.

5. Use a soup spoon to scoop the beaten sauce into 3 to 4 tablespoons.

6. Stir gently with your hands, sprinkle with sesame seeds and mix again.

7. Put it in the fresh-keeping box at room temperature for one day, and then move it to the refrigerator for storage.

Tips:
Generally, Korean kimchi, whether it is Chinese cabbage kimchi for winter, raw kimchi in summer, cold kimchi, or water kimchi, etc. will not be in the kimchi. Put vinegar directly in the kimchi. If you want to eat a little sour, let it ferment naturally. Yes, except for this lotus root, he is pickled in vinegar water.