Bambusa Bamboo Shoots

1500g

Supplementary Ingredients

Pickling Salt

Appropriate amount

Toasted Rice Water

500ml

Steps

1.Firstly, clean the 2-liter bottle of Lekopen Pickle in a clean, drained bottle and set aside.

2. Cut off the tip part of the cambium bamboo shoots at 2/3 of the shoots as shown in the picture.

3. Cut the remaining 2/3 of the bamboo shoots lengthwise with a knife to the flesh as shown in the picture. This will make it easier to peel the shells off the bamboo shoots. Then cut off the old skin and tough part of the bamboo shoot stalk. Then cut the more tender part 4 to 5 centimeters square into long thick strips.

4. Put the cut bamboo shoots into drained kimchi bottles.

5. Prepare the pickling salt.

6. Fill the kimchi bottle with rice water, filling it so that there is only a 1.5-centimeter gap between the surface of the kimchi bottle and the mouth of the bottle.

7. Add the pickling salt. Add about 4 grams per 500 grams of bamboo shoots. It should not be too strong, otherwise the pickling salt will be too high, which is not conducive to the growth of lactic acid bacteria, so that the bamboo shoot pieces will not become sour.

8. Cover the lid tightly sealed, placed in the sun can not be direct sunlight about 20 days, can be eaten.

Tips

1, kimchi bottles are not general wide-mouth bottles, it has a one-way exhaust valve, so that the bottle of fermentation of the gas produced by the natural discharge of the bottle, can not be used in general bottles for pickling, so as not to blow up.