Practice of pickling sour bamboo shoots

Four big bamboos, only the harder part is needed.

Slice first, then cut into thick shreds, and drain the water (the baby has been playing around when I cut, which affects me, and cutting too thick makes me uncomfortable)

Cleaning buckets or basins can also be used. Pour in salt and shredded bamboo shoots, as long as almost every bamboo shoot can get salt, not too salty! After all, it's not pickles ~

Rub until the shredded bamboo shoots are boiled, then pour them into a clean container without water and oil and compact. I use plastic cans ~

Because of its light weight, I put it directly in this plastic jar. Remember to cover tightly and marinate for about 1 month. Don't open it in the middle! Just put it in a cool place!

The pickled bamboo shoots are so strong that they will be bitter and sour only if they are boiled in water.