How to make homemade pickled bamboo shoots

When bamboo shoots grow in large quantities, many people will pickle them into sour bamboo shoots. Pickled sour bamboo shoots are a favorite food of many Guangxi people all year round. After being pickled, the sour bamboo shoots have a different flavor. Sour bamboo shoots can be found in many foods. Adding sour bamboo shoots will make the taste of the dishes richer and can also remove the fishy smell of some dishes. Eating sour bamboo shoots is good for promoting appetite and aiding digestion.

Method 1 Ingredients: Fresh bamboo shoots Preparation steps: First, the plates and jars used to soak the sour bamboo shoots must be strictly controlled with oil. It is best to expose them to sunlight to remove bacteria, but they must be completely cooled after exposure before use. Bring a pot of water to a boil, turn off the heat and let it cool naturally. It is best to use natural well water instead of purified water. Purified water does not contain active substances and cannot be used. Tap water can be used, but it must be boiled and then cooled. When you buy bamboo shoots, cut a circle on the top and then make a vertical cut. You can quickly peel them open to reveal the bamboo shoots inside. Cut the bamboo shoots directly into the desired size, and strictly control the oil on the knife and cutting board. Store the chopped bamboo shoots in a sealable container. Pour in cooled boiled water, seal it tightly, and wait a few days before you can eat the natural sour bamboo shoots.

Method 2 Ingredients: four fresh bamboo shoots, a little salt. Preparation steps: Four large bamboo shoots, only the harder part is needed. First slice, then cut into thick strips and drain. Pour the salt and bamboo shoots into a clean bucket or basin. The amount of salt should be enough to cover almost every bamboo shoot, but it should not be too salty. Keep kneading the bamboo shoots until the water comes out, then pour into a clean, water-free and oil-free container and press it firmly. Make sure to cover tightly, marinate for about 1 month, do not open in the middle, and keep in a cool place. After being packaged, the pickled bamboo shoots have a strong taste and need to be boiled in water to remove the bitterness and leave only the sour taste.

Method 3 Ingredients: one winter bamboo shoot, some rice washing water, and appropriate amount of salt. Production steps: Put the rice washing water in an oil-free pot and boil it, then let it cool and set aside. First, cut off the old part of the bamboo shoots and peel off the bamboo shoot skin. You can peel it layer by layer, or cut it lengthwise and peel it again. Cut off the old bumpy skin on the lower part and slice the bamboo shoots. Put water in a pot and bring it to a boil. Put the bamboo shoots in and cook for a while to remove the astringency. Drain and put into a sealed container, pour in cooled rice water and add some salt. You can add a few chili peppers according to your preference. Seal it and you can eat it after a few days.

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