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Vietnamese cuisine is renowned for its bold, vibrant flavors and diverse range of ingredients. One such culinary masterpiece that showcases these characteristics is Vietnamese kimchi. While kimchi is traditionally associated with Korean cuisine, the Vietnamese version offers its own unique twist, particularly when made with lotus root. Combining the sweet and sour elements, Vietnamese kimchi made from lotus root not only tantalizes the taste buds but also offers a refreshing and crisp texture. In this article, we will delve into the art of making delicious Vietnamese kimchi using lotus root, exploring the traditional techniques, key ingredients, and step-by-step instructions for achieving the perfect balance of flavors. Whether you are an experienced chef or a cooking enthusiast, this guide will help you master the art of making mouthwatering Vietnamese kimchi from lotus root, captivating your senses with each bite.
Process
20 MinutesPrepare
30 MinutesFor
3-4 people
Vietnamese kimchi from lotus root besides lotus root, you can combine many other ingredients such as white radish, carrot, baby corn, cabbage … will help the dish increase flavor and color. The color is also more eye-catching. Let’s start making this dish together!
Ingredients for making Vietnamese kimchi from lotus root
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500g of cabbage
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200g baby corn
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300g lotus root
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200g carrots
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200g white radish
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100g palanquin
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100g pickled cucumber
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800g cabbage
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200g chili horn
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100g garlic
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Seasoning: sugar, fish sauce, salt, vinegar
Good tip
– When choosing cabbage, you should choose fresh plants, with light green color at the top. Do not choose trees with dark green color, these are old plants that are not sweet and crunchy, low in nutrition. Do not buy crushed or damaged cabbage.
– How to choose good carrots, you choose moderate tubers, elongated shape, straight towards the tail,smooth outer skin, firm hand, firm . Choose carrots that are bright dark orange with bright green petioles .
– Choose lotus roots with large and short burning. This lotus root when cooked will be more delicious. The farther the nodes, the more ripe the lotus root, when eaten, it will be softer, more fleshy and more delicious . You should choose lotus roots that still have a bit of dirt on them. Processed lotus root will not be preserved for long.
– For pickled cucumbers, you can find them in markets, food stores, and reputable supermarkets . In addition, you can find and buy it on major electronic websites and websites.
Ingredients for making Vietnamese kimchi from lotus root
How to make Vietnamese kimchi from lotus root
Step 1Process materials
Mustard cabbage bring to the sun to dry for about 1 hour to reduce wilting. Put them in a pot of boiling water to make the vegetables green, then take them out, separate them, wash them with clean water, drain and cut into pieces about 2cm long.
Cabbage cut into pieces about 3-4cm long, then put in a bowl, add 20g of salt , mix well and marinate for 30 minutes . Then rinse with clean water to reduce saltiness and drain.
Peel the lotus root, cut it into thin circles and wash it with clean water. Next, put the lotus root in the pot to boil for about 10 minutes, take out a bowl and put ice in it , plus 1 cup of water to soak the lotus root for 10 minutes to make the lotus root more crispy.
White radish and carrot peeled, cut flowers thinly, then put in a pot, add 2 tablespoons of salt, mix well , marinate for 10 minutes and rinse with water, drain.
Other ingredients: Washed baby corn, ginger, peeled and chopped chili, chopped chili, garlic, chili, ginger in a blender and pureed.
Step 2Cooking sugar fish sauce
You prepare a pot, then pour 800gr of sugar, 300ml of fish sauce, 300ml of vinegar into the pot, put the pot on the stove and cook until the sugar dissolves, stir while cooking, so that the bottom of the pot does not burn.
When the sugar is completely dissolved, turn off the heat and let it cool.
After the sugar fish sauce has cooled, add the crushed chili, ginger, and garlic and mix well.
Step 3Lotus root kimchi salt
Vietnamese style cabbage kimchi salt
First you put the mustard greens in the pot, then the cabbage, lotus root, carrot radish, white radish, baby corn, palanquin, cucumber and finally put the fish sauce in sugar. Put on gloves and mix the ingredients well.
After mixing all the ingredients, you will use food wrap to cover it and leave it in a shady place for about half a day, then open the food wrap, then mix it again for the seasoning to infuse. Just salt for about 3 days , lotus root kimchi can be eaten.
Step 4Finished product
With just a few simple steps, you can put kimchi from lotus root on a plate to eat with hot rice, braised meat is guaranteed to be delicious.
Enjoy
Delicious crispy lotus root kimchi, spicy, sour and sour flavor will be very suitable as an anti-boring side dish that everyone who eats will love it.
Enjoy kimchi from lotus root
In addition to the above recipe, you can also refer to the following 8 ways to make delicious, crispy, spicy Korean kimchi!
See more: 6 ways to make fragrant, crispy, spicy Korean kimchi at home
With just 3 basic steps, you will have Vietnamese kimchi from lotus root with sour, sweet, spicy, and spicy taste that is easy to eat, guaranteed to be enjoyed by the whole family. Good luck with this new dish!
Thptlaihoa.edu.vn
In conclusion, making Vietnamese kimchi from lotus root is a delicious way to incorporate this versatile vegetable into your diet. By following the step-by-step instructions provided, you can achieve a delicious sweet and sour flavor that perfectly complements the natural crispness of the lotus root. The combination of traditional kimchi ingredients with lotus root creates a unique and refreshing dish that will surely impress your family and friends. So, grab some lotus root and get ready to embark on a gastronomic adventure that will delight your taste buds and introduce you to the amazing flavors of Vietnamese cuisine.
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