How to Make Deliciously Crunchy Sweet and Sour Pickled Lotus Root Without Turning Black, Super Easy

How to prepare Sweet and Sour Lotus Root

• 1

  Prepare the ingredients

  Wash the lotus root and carrot once with water, then peel both and slice them thinly to 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 this mixture for about 30 minutes. After that, take them out, rinse with clean water, and place them in a basket to drain.

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

  For garlic, peel it, and for ginger, scrape off the skin. Next, wash the garlic, ginger, and chili peppers. 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 sliced lotus root, carrot, chili, garlic, and ginger into it.

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

  Seal the jar tightly and place it in a cool, ventilated area for about 2 days; it can be used afterward. If you don’t finish it in one sitting, you can store it in the refrigerator for later use.

  

  
• 3

  Product

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

  Serve the pickled sweet and sour lotus root with grilled or boiled meats, which not only helps prevent boredom but also enhances the flavor of the meal, making it more attractive.