Spicy Chinese Celery Som Pickled Lotus Root

"Noodle mise for later this week."
-- @wickedhealthy

Recipe Intro From wickedhealthy

This adds an exotic-looking spicy kick and crunch to any dish.
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  • Recipe Card

Recipe Card


  • 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


  • 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.