We have a recipe to make pickled lotus root, an Asian side dish that is both crunchy and tangy.

Live life with a flourish of color and style by being vegan with us! We have a recipe to make pickled lotus root, an Asian side dish that is both crunchy and tangy. The pickling process amplifies the natural flavors of the lotus root while infusing it with a balanced blend of tart, sweet, and lightly spiced flavors. First peel one lotus root and slice it into thin rounds about a ½ centimeter (1/8th of an inch) thick. Briefly boil these in water until they are tender. Make the pickling brine by combining 100 grams (½ cup) of sugar, 240 milliliters (1 cup) of vinegar, 6 grams (1 teaspoon) of salt, 2 grams (1 teaspoon) of whole peppercorns, 2 grams (1 teaspoon) of mustard seeds, and 2 grams (1 teaspoon) of fennel seeds in a bowl or saucepan and stir until the mixture is well blended. Set the cooked lotus root slices into a clean jar and pour the pickling liquid over them, ensuring they are fully submerged. Seal the jar and place it in the fridge for at least 24 hours prior to serving. The result is a crisp, flavorful pickle that pairs well with rice dishes, noodles, or other Asian-inspired meals.