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.
