The method of making sour bamboo shoots is as follows:

1. Use a jar with a water edge (a plastic bucket will also work), scald it with boiling water, disinfect it, wash it and dry it. Fill with tap water (natural water or natural mineral water is better).

2. Peel the bamboo shoots, put them in the jar, and let the water flow through the bamboo shoots.

3. Cover the lid, add water to the edge of the jar, and place it in a cool place.

4. After one week to ten days (longer in winter), the water and bamboo shoots in the altar will slowly become sour over time.

5. After the bamboo shoots are used up, you can continue to soak new bamboo shoots in acid water to continue brewing.

Extended information:

Purchase standards

1 Technical points

(1) Digging holes to dig winter bamboo shoots

Starting from mid-October, carefully observe around the bamboo shoots that are pregnant with bamboo shoots. Generally, there are loose mud blocks or cracks on the surface, and there may be winter bamboo shoots in the ground that feels soft when you step on them. Use a hoe to dig out holes.

(2) Dig winter bamboo shoots along the soil.

First select bamboo shoots with dense branches and dark green leaves, and judge from the direction pointed by the first coiled branch. The directions of the whips are the same or relatively close. You can first dig shallowly near the base to find strong yellow or brown whips, and then turn over the soil along the whips to find winter bamboo shoots for harvesting and utilization.

(3) Comprehensive plowing of the soil to dig out bamboo shoots

Treat and restore the bamboo forest in combination with soil loosening and fertilization in winter, plowing about 20cm in the middle. Do not plow the soil in large pieces to prevent root whipping. If there are losses and breaks, and winter bamboo shoots are found when turning over the soil, they can be excavated at once.