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Preparation
20 minutes
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Cooking
2 hours
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Difficulty
Easy
Kimchi is a dish that is becoming increasingly familiar to many people. Today, Tastetutorial.com will show you tips to make a delicious lotus root kimchi, which is particularly easy to make. Why hesitate, get cooking right away to enjoy this enticing dish that adds variety to your family meal!
Ingredients for Lotus Root Kimchi Serves 4
Lotus root 400 gr Lotus stems 300 gr Water spinach 150 gr Carrot 150 g Chopped chili 1 tablespoon Chopped garlic 1 tablespoon Lemon 1/2 fruit Vinegar 200 ml Fish sauce 3 tablespoons Sugar 300 gr Salt a little
How to choose fresh ingredients
How to choose fresh lotus roots
- You should choose lotus roots that are medium-sized and short because they will have a better ripeness and flavor.
- The outer surface of the lotus root should be plump, with no unusual bulges or indentations.
- The skin of the lotus root should be yellow; avoid choosing white lotus roots as they may have been chemically bleached.
- Do not choose lotus roots that have an unusual odor.
How to choose fresh lotus shoots
- Good lotus shoots are those that are still fresh, with a stem that is neither too thick nor too thin.
- The stem of the lotus shoot should be slightly dark or muddy, which indicates it hasn’t been bleached and is safe to use.
- Avoid buying lotus shoots that are too white or have overly thick stems, as they may have been bleached and could negatively affect health when consumed.
How to choose fresh carrots
- To choose fresh carrots, you need to select those that are of moderate size, elongated towards the tail, with a smooth skin, firm to the touch, and slightly hard.
- Choose carrots that have a bright, deep orange color, with fresh green tops that are tightly attached to the body of the carrot.
- Do not choose carrots with wilted or damaged tops, bruised bodies, slimy spots, or that feel soft when pressed.
- Avoid overly large carrots, especially those with thick, dense leaves and shoulders, as these are likely older carrots that will have more fibers and fewer nutrients.
See more: How to choose fresh carrots
How to prepare Lotus Root Kimchi
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Prepare the lotus root
First, prepare a bowl of water about 700ml mixed with 1/2 tablespoon of vinegar and 1/2 teaspoon of salt.
Next, peel the outer skin of the lotus root and cut it into slices about 1/3 of a finger thick.
Then, soak the lotus root in the mixture of salt water and vinegar to prevent it from turning black.
Note: To prevent the lotus root from browning, you should soak it until you are ready to prepare it.
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Prepare other ingredients
Peel the carrot, cut it into zigzag shapes or carve flowers, then slice it small.
To clean the lotus stem, prepare a basin of water about 1.5 liters, then squeeze in the juice of 1/2 lemon. Break the lotus stem into small pieces about the length of a finger, then immediately soak the lotus stem in the prepared basin of water for about 10 to 15 minutes.
For the water spinach, after washing it clean, tear it into small pieces for eating.
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Boil Vegetables
Prepare a pot of water and add 1/2 tablespoon of vinegar, then add the lotus root to boil.
Note: To make the kimchi tastier, you should boil the lotus root first to reduce its bitterness and sap.
When the pot of water begins to boil, remove the lotus root and place it in a bowl of ice water mixed with 1 tablespoon of vinegar.
Add the water spinach to the pot of water that just boiled the lotus root, stir for 2 – 3 turns, then remove and soak in the ice water to keep the vegetables green and crisp.
After soaking for about 5 – 7 minutes, remove the lotus root and water spinach to drain.
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Make Fish Sauce
Take 300g of sugar, 150ml of vinegar, and 3 tablespoons of fish sauce into a pot and simmer on low heat, stirring well until the mixture is completely dissolved, then turn off the heat.
Wait until it cools down completely, then add 1 tablespoon of minced garlic and 2 tablespoons of finely chopped chili.
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Soak Lotus Root
Put the lotus root, lotus stems, water spinach, and carrots into a basin, then pour all the prepared fish sauce over them. Mix the ingredients well, then cover tightly for 1 hour.
After 1 hour, open the kimchi, mix it again, then cover tightly for another hour.
After soaking for 2 hours, you can transfer the kimchi into a container or glass jar, and it will be ready to use.
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Final Product
Crispy lotus root kimchi is rich in flavor and very delicious, with a spicy and salty taste that stimulates the eater’s taste buds.
This dish is best enjoyed with hot rice and braised meat, guaranteed to be fantastic.
How to Store Lotus Root Kimchi
- You should use a glass jar to keep kimchi and store it in a cool place, away from sunlight. Additionally, if stored in a refrigerator, it can last about 1-2 weeks.
- Before storing in a glass jar, you need to ensure that the jar has been sterilized by briefly blanching it in boiling water.
- When taking kimchi out of the jar, you should use clean chopsticks to avoid spoilage.
See more:
Above is a detailed guide on how to make lotus root kimchi that is unique and simple, which you can easily make at home. We hope that with the recipe shared by Tastetutorial.com, you will successfully prepare this dish and enjoy delicious meals.
*Source of the recipe and images from the YouTube channel Ghiền nấu ăn.
