Yeon kn cho jeol im (Pickled lotus root)
7-8 inches yeon kn (lotus root) |
1/2 English cucumber, slice in 1/2 inch thick |
1 carrot, peeled, slice in 1/3 inch thick |
2 cup water, boiled, cooled |
1-1/3 cup sugar |
3/4 cup rice vinegar |
1-1/2 tablespoon salt |
water to blanch |
Peel and wash lotus root.
Slice in 1/2 inch thick.
Soak in a rice vinegar, drain, blanch in a boiling water to soften, let cool.
Mix water, sugar, vinegar
and salt.
In a air tight container, add vegetables and the liquid.
Cover, put in a refrigerator for a day. Serve cold.