KimchiEasy
Lotus Root Jangajji
Korean lotus root pickles briefly blanched and soaked in sweet soy-vinegar brine for a chewy-crisp texture.
Prep 25minCook 12min4 servings
lotus root jangajjisoy pickled lotus rootkorean preserved side dishcrunchy lotus root picklejangajji
Instructions
- 1
Peel lotus root and slice to 0.5 cm thickness.
- 2
Blanch in vinegar water for 3 minutes, then rinse cold.
- 3
Boil soy sauce, water, sugar, peppercorns, and bay leaf.
- 4
Pack lotus root in a jar and pour in hot brine.
- 5
Cool and refrigerate for 2–3 days.
Tips
Cooling immediately in cold water keeps color clean.
Nutrition (per serving)
Calories
95
kcal
Protein
2
g
Carbs
21
g
Fat
0
g
Adjust Servings
2servings
→
servings
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