No Parboiling! Crunchy Pickled Lotus Root

• 1/2 section Lotus root
• 100 ml Water
• 100 ml Mild rice vinegar
• 3 tbsp Sugar

1. Peel the lotus root with a peeler, then cut into 4 mm slices.
2. Remove the bitterness by soaking the lotus root in a generous amount of water with 1 tablespoon of vinegar (both water and vinegar not listed in the ingredients).
3. (Soak for about 5 minutes.)
4. Drain the lotus root and combine it in a pot with the water, vinegar, and sugar.
5. Turn on the heat, cover with both a drop lid and regular lid, and simmer for 3 minutes.
6. Let it cool in the pot, then it's ready to serve.

lotus root, water, rice vinegar, sugar

Taken from cookpad.com/us/recipes/155093-no-parboiling-crunchy-pickled-lotus-root (may not work)