Combine all ingredients for the vinegar mixture, except lemon juice, in a saucepan. Place it over low heat to dissolve all the sugar and salt. Set aside to cool.
Peel and slice lotus root into 0.5 cm thick rings. Soak immediately in water (add 1 Tbsp vinegar) to prevent discolouration. Make flower cuts and drain before using.
Boil a pot of water and add the other Tbsp of vinegar. Add sliced lotus root flowers and boil for 5 minutes. Remove lotus root and leave to cool.
Put lotus root slices, vinegar mixture and lemon juice in a resealable bag. Remove any air from the bag, seal and refrigerate for at least 2–3 hours.
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