"Noodle mise for later this week."
Spicy Chinese Celery Som Pickled Lotus Root
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From wickedhealthy
This adds an exotic-looking spicy kick and crunch to any dish.
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 1 lotus root (6 inches long)
- 8 Chili peppers, partly sliced to expose seeds
- 2 cloves sliced garlic
- 1/2 cup rice vinegar
- 1/2 cup Chinese Celery Som Vinegar
- 1 cup water
- 1 tablespoon salt
- 1/4 cup sugar
Method
Step 1
Peel & slice lotus root into 1/4 in thick, using a mandolin. Blanch the lotus root strips in boiling water for a minute, then rinse and arrange in two mason jars with chili peppers and garlic.
Step 2
To make the pickling liquid, add the rice vinegar, Chinese Celery Som Vinegar, water, and salt to a pot and bring to boil.
Step 3
Shut off the heat, and whisk in the sugar. Then, fill the lotus-lined mason jars with the pickling liquid.
Step 4
Cover and chill. Can be ready as soon as the next day and should keep for up to a month in the liquid.