Side Dishes

Gardenia Lotus Root Water Kimchi

Name: Gardenia Lotus Root Water Kimchi
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g Lotus root; 40 g Carrot; 20 g Water dropwort (minari); 15 g Green chili pepper; 18 g Red chili pepper; 12 g Whole garlic cloves; 15 g Gardenia powder; 30 g Ginger syrup (saenggang-cheong); 15 g Vinegar; 5 g Toasted salt; 7 g Sugar; 400 g Water

치자연근물김치

Crunchy raw lotus root and carrot tinted golden in a garlic-infused gardenia brine with ginger syrup, vinegar and chilies. Garlic gives the brine a refreshing aroma, and raw lotus root keeps a satisfying crunch.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Cut the carrot with a cookie cutter and slice.

Gardenia Lotus Root Water Kimchi — step 1

Peel the lotus root and soak briefly in vinegar water.

Gardenia Lotus Root Water Kimchi — step 2

Cut the chilies and water dropwort into bite-sized pieces.

Gardenia Lotus Root Water Kimchi — step 3

Slice the garlic and boil it in 400 g of water, then turn off the heat and stir in the gardenia powder.

Gardenia Lotus Root Water Kimchi — step 4

Soak the lotus root in the brine to color it.

Gardenia Lotus Root Water Kimchi — step 5

Add the ginger syrup, vinegar, sugar, toasted salt and prepared vegetables.

Gardenia Lotus Root Water Kimchi — step 6

📊 Nutrition Facts (per serving)

80.9Calories (kcal)

17.3 gCarbs

1.6 gProtein

0.6 gFat

106 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.