Pure white & crispy! How to freeze lotus root

1.	Peel the lotus root
2.	Cut into a size that is easy to use
3.	Soak in vinegar water (2 teaspoons of vinegar in 2 cups of water) or water for about 5 minutes.
4.	Wipe it with kitchen paper, put it in a freezer bag and store it in the freezer.

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Lotus root that adds a light texture to kinpira and simmered dishes. The season is coming to winter, and it is indispensable for New Year's New Year dishes.

On the other hand, lotus root that grows in water is a delicate vegetable that is vulnerable to air and dryness. If you inadvertently leave it in the refrigerator and turn it black ... To avoid mistakes, it is recommended to freeze it immediately after buying it. Below, we will introduce the points to keep the color and texture.

Prevents discoloration by exposing to vinegar water

Peel the lotus root and cut it into a size that is easy to use. Slicing is convenient if you want to leave a crispy feeling such as kinpira or chirashizushi decoration. Immediately after cutting, soak in vinegar water (1 teaspoon of vinegar for 2 cups of water) for about 5 minutes to prevent discoloration.





When using it for simmered dishes and soups, cut it into small pieces. If you don't mind discoloration, you can just expose it to water.


Both are wiped with kitchen paper, placed in a freezer bag and stored in the freezer.

Cooking is OK while frozen

When cooking simmered or stir-fried foods, you can put them directly in a pan or frying pan without thawing. Freezing makes the cells more fragile and easier to soak in. On the other hand, when using it for salads, it is better to thaw it slowly in the refrigerator.



The freezing storage period is about one month as a guide. It will last longer than it is raw, so please use it for your daily menu!