Pickled Lotus Root

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. It has a fibrous texture and a nutty taste.


1 lotus root 1 cup water 1 cup apple cider vinegar 1 tbsp finely chopped ginger 5 green cardamoms 10 black peppercorns




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. 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.

What To Do

  1. Put the water in a pan and add in the vinegar, ginger, cardamoms and peppercorns and let it boil until it reduces to a thicker syrup.
  2. 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.
  3. Pour the boiled pickling mixture over the lotus root (including the spices), allow to cool then seal the jar.
  4. The pickled lotus root will keep for months in the fridge! Use it to top salads or add a tangy crunch to sandwiches. The pickle is very versatile and can be added to the base of stir-fries, soups and curry.

C H E C K   O U T   M O R E!