Gardenia Lotus Root Water Kimchi (Chija Yeongeun Mul-kimchi)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the carrot with a shaped cutter and slice it.
2. Peel the lotus root and lightly soak it in vinegar water.
3. Cut the green chili pepper, red chili pepper, and Korean water dropwort into bite-sized pieces.
4. Slice the garlic and boil it in 400 g of water, then turn off the heat and add the gardenia powder to make the broth.
5. Soak the lotus root in the broth to color it.
6. Add the ginger syrup, vinegar, sugar, roasted salt, and the prepared vegetables to make the gardenia lotus root water kimchi.