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.
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