Pickled Burdock

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Preparation info

    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About


  • 40-cm (16-in) burdock root
  • 1 tsp rice vinegar

Vinegar Mixture

  • 4 Tbsp rice vinegar
  • 2 Tbsp raw sugar
  • 1 tsp sea salt
  • 1 tsp Japanese soy sauce
  • 2 Tbsp lemon juice
  • 2 slices young ginger


Combine all ingredients for the vinegar mixture, except lemon juice and ginger, in a saucepan. Place over low heat to dissolve all the sugar and salt. Set aside to cool.

Peel burdock root and cut into sticks of about 3–5 cm long. Soak in water immediately to prevent discolouration. Drain and discard water.

Boil a pot of water and add vinegar. Add burdock root sticks and boil for 5 minutes.

Remove burdock root sticks and put together with the vinegar mixture, lemon juice and ginger slices in a resealable bag. Remove any air from the bag, seal and refrigerate for at least 1–2 hours.