Accessories: appropriate amount of pickled salt, 500ml of rice washing water.

1. First, clean the 2-liter pickle bottle and drain it for later use.

2. As shown in the figure, put the bamboo shoots in 2/3 of the bamboo shoots and cut off the shoot tips.

3. Cut off the old skin and tough parts of bamboo shoots. Then make the tender part into thick strips 4~5 cm square.

4. Put the cut bamboo shoots into a drained pickle bottle.

5. Prepare to add salt.

6. Pour the rice washing water into the pickle bottle, and the injection amount is only 1 and 5cm gap height between the surface of the pickle bottle and the bottle mouth.

7. Add salted salt. The dosage is about 4 grams per 500 grams of bamboo shoots. It should not be too thick, otherwise the salt content in the soaking water is too high, which is not conducive to the growth of lactic acid bacteria and will not turn sour.

8. Cover the bottle cap, tighten the seal and put it out of direct sunlight for about 20 days, then you can eat it.

9. finished product.