Beet lotus root pickle, lotus root pickle, and seasonal side dis
I went to the market and bought lotus root for 1,000 won. It's crunchy texture and refreshing to make pickles with home beats and eat them with heavy meat dishes.
6 serving
Within 30 minutes
배고픈엄마
Ingredients
  • lotus root
    1
  • Beat
    1ea
  • Water
  • Salt
    1/2TS
  • Vinegar
    1TS
  • Water
    1.5cup
  • Vinegar
    1.5cup
  • Sugar
    1/3~1/2cup
  • Salt
    1.5TS
  • bay leaf
    3piece
Cooking Steps
STEP 1/11
I prepared a word of lotus root and a small beat.
STEP 2/11
After peeling the lotus root and cutting it into 0.5cm thick, cut it into small keys and cut the large ones into quarters.
STEP 3/11
Add 1/2 tablespoon salt and 1 tablespoon vinegar to boiling water enough to soak the lotus root.
STEP 4/11
And stir it evenly and take it out right away...
STEP 5/11
Cool in cold water and drain as much water as possible
STEP 6/11
Cut the peeled bits into four pieces lengthwise and into 0.5cm thick pieces.
STEP 7/11
Put pickles on the floor in a container for pickles...
STEP 8/11
Put the beat on top of it repeatedly
STEP 9/11
Put 1+1/2 cups of water, 1+1/2 cups of vinegar, 1/3~1/2 cups of sugar, 1+1/2 tablespoons of salt, and 3 sheets of laurel in a pot and boil it evenly to turn off the heat and cool it down. * Adjust the sugar to your liking. * If you want a strong taste of vinegar, don't boil it together, drain it and boil it, then pour the vinegar at the end and mix.
STEP 10/11
Pour the seasoning after it cools enough.
STEP 11/11
Put it in the refrigerator and eat it after about a day.
Cooking review
5.00
score
  • 264*****
    score
    That's great. Thank you ~
    2020-01-18 17:31
  • 691*****
    score
    I followed the recipe for the first time I'm looking forward to tomorrow ^^~
    2020-01-14 09:52
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