This amount is my estimate. The actual amount can be increased or decreased according to your own taste.
Every day it tastes sour and refreshing than the day before, because it is still fermenting.
Materials?
300g peeled bamboo shoots
80g of chopped pepper.
Pickled pepper 60 grams
2 tablespoons white vinegar
A spoonful of sugar
A handful of pepper
Homemade sour bamboo shoots?
After peeling bamboo shoots, cook them in light salt water for 20 minutes.
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Boil pepper in water for five minutes.
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Cut boiled water into strips.
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shredded ginger
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Chop pickled peppers and millet peppers and put them in.
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Add white vinegar, pepper water and sugar, mix well, cover with plastic wrap and refrigerate overnight.
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It tastes better after 48 hours.
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