How to Make Sweet and Sour Pickled Lotus Root That Is Crispy and Not Dark, Super Easy

How to prepare Sweet and Sour Lotus Root

• 1

  Prepare the ingredients

  Wash the lotus root and carrot under running water, then peel both and slice them thinly, about 1/3 of a finger’s thickness.

  Next, mix the juice of one calamondin (or lemon) into 1 liter of rice water, then soak the sliced lotus root and carrot in it for about 30 minutes. After that, remove them, rinse with clean water, and place them in a basket to drain.

  Tip: To help the lotus root stay white and crisp, soak it in a mixture of rice water and calamondin!

  For the garlic, peel it; for the ginger, scrape off the skin. Next, wash the garlic, ginger, and chili. Slice the garlic thinly, cut the ginger into thick slices, and leave the chili whole.

  

  

  

  
• 2

  Pickled Sweet and Sour Lotus Root

  Prepare a dry, clean glass jar, then arrange the lotus root, carrots, chili, garlic, and ginger that have been prepared inside.

  Dissolve 500ml of boiled and cooled water with 15gr of salt, 20ml of white vinegar, 20gr of sugar, then pour this mixture into the jar with lotus root and carrots so that the liquid fully covers the ingredients.

  Seal the jar tightly, and let it sit in a cool place for about 2 days before use. If you don’t finish it in one go, you can store it in the refrigerator refrigerator for later use.

  

  
• 3

  Final Product

  The pickled sweet and sour lotus root has a visually appealing color thanks to the contrast between the orange of the carrots and the white of the lotus root. When tasted, you will experience a light sour flavor that is fragrant and crunchy, very delicious.

  Serve the pickled sweet and sour lotus root with grilled meats, boiled meats,… to both reduce greasiness and enhance the flavor of the meal.