1, select taro stalks that look fat, and remove the old, sick and bad parts;

2. After washing the taro stalks, put them in the sun until they become soft;

3. Rub taro stalks evenly with coarse salt (or cut them into sections and then rub them evenly with coarse salt) and put them in jars or barrels for 2 hours to half a day;

4. Soak taro stalks in cold boiled water and press them with heavy objects (such as clean stones);

After five to ten days of fermentation, it can be taken out as taro acid.

6. Taro-stem acid is a kind of food preserved by workers living in the south of China with taro petiole (taro stalk) as raw material. It is a non-staple food in Guangdong (especially in western Guangdong), Guangxi and Hainan.