Summer - LOTUS ROOTS PICKLE

YONGUN CHORIM



Choose young, slender lotus roots for this kimchee. Serve the type seasoned in soy sauce as a side dish; it is redolent with the flavors of soy sauce, garlic and the bite of chili. The colorless pickle is used as an ingredient in stir-fry or other dishes.

Ingredients:
5 lb (2.5kg) lotus roots
5 oz (140g) coarse sea salt
2 ½ cups water
2 ½ cups light soy sauce
2 oz (60g) ginger
1 lb (500g) garlic cloves, peeled
1 oz (30g) dry, whole red chili

How to make:
1. Scrub the lotus roots well and trim both ends well. Slice the lotus roots into 1/8 – ¼ in (2-5m) thick pieces. Rinse well again. Blanch the slice lotus root in boiling water for 1-2 minutes. Drain well and place the slices neatly in a dry container.
2. To make a colorless pickle, combine the salt and water to a boil. Pour the brine over the lotus root. Press down with a plate.
3. To make a colored pickle, bring the soy sauce, ginger, garlic, and chili to a boil and pour it over the lotus root.
4. Press down with a plate. Both pickles can be left to ferment in a cool place for 4-8 weeks.