2. After the bamboo shoots are shelled, the old roots of the bamboo shoots are cut off, leaving tender parts, and then the bamboo shoots are cut into small strips. If the prepared pickling container is relatively large, it may not be cut.

3. Put the cut bamboo shoots into the bottle one by one until it is full.

4. pour a lot of mountain spring water or mineral water or well water into the bottle, and try not to use tap water, because there is a lot of bleaching powder in tap water, and sauerkraut is easy to deteriorate. Another thing to note is that sauerkraut must not be dipped in half a drop of oil! Clear water must not pass bamboo shoots, but bamboo shoots in water are easy to deteriorate and then covered and sealed.

5. Put the mineral water bottle with bamboo shoots in a cool and dry place for fermentation 15 days to become sour bamboo shoots.