1.5cupswater 330 grams mixed with a scant tablespoon of fine salt (16.5 grams) to make a 5% brine
Rendered lardenough to cover the lotus root in the jar (substitute oil in a pinch)
Herbslike thyme, bay or rosemary, a small sprig each for a pint jar
1lotus root that can fit inside of a mason jarpeeled
Instructions
Put the lotus root in the jar with the salt water and allow to sit overnignt.
The next day, preheat the oven to 250, melt the lard, drain the lotus root, add the herbs to the jar, cover with the lard, seal with a lid and cook in a pot of simmering water like you're going to can it for 30 minutes, then turn off the heat, remove the jar and allow it to cool on the counter.
Label and date the lotus root, then refrigerate until needed. Traditionally confit is aged for a few weeks underneath the layer of fat, if you want to do that, make 100% sure the lotus root is completely underneath the solidified lard.