Pickled Lotus Root
Crunchy, fibrous and nutty, lotus root is an underrated power house of nutrients such as vitamins B6 & minerals, phosphorous, copper, iron and manganese. It is also a very good source of dietary fibre.
The lotus root is the root of the lotus flower and its nutrition is attributed to its aquatic existence. Lotus root is a staple in many Asian cultures, not only in culinary but also as apart of cultural practices. The importance placed upon it is largely due to its wide range of health benefits. It is known to boost immunity, lower blood pressure & cholesterol and relieve depression among other benefits.
There are numerous ways of cooking this small but nutritious vegetable. It is very versatile and can be added to stir fries, fried and eaten as a snack, or added to a soup, curry or salad. It has a fibrous texture and a nutty taste which doesn’t soften even after it is cooked. Its texture resembles that of a water chestnut. Who wouldn’t love including this in a range of dishes - but who has the time to do all the prep? Fret not, we’ve come up with a pickled lotus root recipe for you which you can make and store for months in a fridge.
Pickled lotus root adds a sweet and tangy flavour while retaining the crunch! You can add it to your salads, sandwiches or Buddha bowls, just about anything.
1 lotus root
1 cup water
1 cup apple cider vinegar
1 tbsp finely chopped ginger
5 green cardamoms
10 black peppercorns
What to do
Put the water in a pan and add in the vinegar, ginger, cardamoms and peppercorns and let it boil.
Scrub the outside of the lotus root. Very thinly slice the lotus root into rounds (using a mandolin if you have one, or cut carefully with a sharp knife as thin as you can) and put in an airtight jar.
Pour the boiled pickling mixture over the lotus root (including the spices), allow to cool then seal the jar.
The lotus root will keep for months in the fridge! Use it to top salads or add a tangy crunch to sandwiches.