Korean Lotus Root Kimchi (Crunchy Spiced Root Kimchi)
Yeongeun kimchi is a lotus root kimchi made by blanching sliced root in vinegar water to lock in crunch, then seasoning with chili flakes, minced garlic, anchovy fish sauce, and pear juice. The pear juice adds natural sweetness and moisture, helping the paste coat each slice evenly without drying out. The root's dense, crisp bite survives fermentation intact, releasing alternating waves of heat and umami with each chew. Scallion pieces mixed in lighten the intensity of the seasoning with their fresh, grassy note. One day of refrigeration brings the texture to its crunchiest point.
Adjust Servings
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.
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