Recently being in the odd position of having two leftover nodules of lotus root lurking in my fridge (H-Mart sells them in large packs, as it turns out), I looked through all my books for something to do with them besides just tossing them into a stirfry. A recipe in China Moon
for pickled lotus root jumped out at me, as China Moon recipes tend to do.
Lotus root is a wonderful vegetable – like water chestnut, it stays crunchy no matter how much you cook it, and it has a very mild flavor that works with all sorts of things. Plus it’s really cool looking. I don’t get to cook with it very often, so I definitely didn’t want to let any of this batch go to waste. Pickling seemed like the perfect solution. Continue reading