KimchiMedium
Yeongeun Kimchi (Lotus Root Kimchi)
Lotus root kimchi for 4 servings with auto-scaled measurements for crisp balance.
Prep 35minCook 2min4 servings
lotus root kimchicrunchy kimchikorean kimchi recipehealthy banchanfermented side dishunique kimchi
Instructions
- 1
Peel lotus root and slice into 3 mm half-moons.
- 2
Blanch lotus root in boiling water with vinegar for 2 minutes, then cool and drain well.
- 3
Salt the lotus root for 15 minutes, rinse lightly, and drain in a sieve.
- 4
Mix chili flakes, garlic, fish sauce, and pear juice in a bowl.
- 5
Add lotus root and 4 cm scallion pieces, then toss evenly.
- 6
Store in an airtight container and ferment in the fridge for 1 day before serving.
Tips
Do not blanch longer than 2 minutes or the lotus root will lose crunch.
Apple juice can replace pear juice for a lighter sweetness.
Nutrition (per serving)
Calories
96
kcal
Protein
2
g
Carbs
19
g
Fat
1
g
Adjust Servings
2servings
→
servings
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