Pickled Lotus Root (Su Renkon)

Bahan-bahan (4 porsi)

• 1 lotus root (renkon) ((7 oz, 200 g))
• 1 tsp rice vinegar (unseasoned) ((for soaking the lotus root))
• 4 cups water ((for soaking the lotus root))
• ¾ cup water
• 1 piece kombu (dried kelp) ((5 g; 2 x 2 inches, 5 x 5 cm per piece))
• ½ cup rice vinegar (unseasoned)
• 3 Tbsp sugar ((add more if the solution is too tangy))
• ¾ tsp Diamond Crystal kosher salt
• 1 dried red chili pepper