Pickled Lotus Root

1. 1

   Peel the lotus root and thinly slice to 5-mm thicknesses, then soak in water with vinegar (not listed in ingredients).

2. 2

   Combine the sugar, vinegar, and red chili pepper.

3. 3

   Parboil the lotus root briefly in boiling water, drain excess water, then soak in vinaigrette overnight in the refrigerator.

No additional tips available.