Material preparation: jars for curing bamboo shoots, fresh bamboo shoots and well water.

1, bottles and cans of sour bamboo shoots should be cleaned, and it is best to use special cans for sour bamboo shoots without oil. You can clean it with boiling water, then expose it to the sun for sterilization and dry it thoroughly for later use.

2. Choose fresh bamboo shoots and use bamboo shoots or winter bamboo shoots.

3. If it is a small can, cut it into filaments. If it's a vat, cut half or four and a half from it. After cutting, soak in warm water for 2 ~ 3 hours. Remember to strictly control the amount of oil during the process.

4. Boil a large pot of water. Turn off the heat after boiling and let it cool. Better use well water. If there is no well water, tap water can be used instead of pure water. Pure water has no active substances, which is not conducive to the fermentation of sour bamboo shoots.

5. Put the bamboo shoots into the jar, pour in cold water and seal them. It usually turns sour in 3 days. You can choose the right acidity according to your own taste. If it is well preserved, it can be preserved for about 1 year at the longest if it is properly preserved without oil.