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Preparation
10 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Pickled Sour Bamboo Shoots For 3 people
Bamboo shoots 1 kg Rice washing water 2 liters Sugar 1.5 tablespoons Salt 3 tablespoons Vinegar 1 tablespoon
What is bamboo shoot? How to choose and where to buy bamboo shoots
- Bamboo shoots are a type of plant belonging to the Typhaceae family, also known by other names such as reed, fragrant grass, cotton rush, water fragrant grass, Thai bulrush, fragrant grass herb.
- Bamboo shoots can mainly be found in the Mekong Delta, including provinces such as Soc Trang, Ca Mau, An Giang, and Dong Thap. Bamboo shoots thrive in wetland areas such as ponds, edges of swamps, especially as they can adapt to brackish water, slightly acidic water, or freshwater.
- The tender part of the bamboo shoot is used as food due to its crispy, sweet taste and rich nutrients. Bamboo shoots are considered a specialty and are often very popular and used in restaurants or parties.
- You should choose to buy shoots with fresh, tender cores, white in color, and not damaged. You can find bamboo shoots at markets, grocery stores, and specialized online shops selling this item.
How to make Dưa bồn bồn
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Prepare the brine for bồn bồn
Put 2 liters of rinsed rice water into a large pot, then add 2 tablespoons of salt and 1.5 tablespoons of sugar.
Place the pot on the stove and bring the water to a boil, skimming off the foam, then turn off the heat and let the brine cool completely.
Pour the water into a basin, then cover it and let it ferment for 2 days.
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Prepare the bồn bồn
Remove the tough parts of the bồn bồn and keep the tender parts. Use a knife to cut the bồn bồn in half lengthwise.
Prepare a basin of water with 1 tablespoon of salt and 1 tablespoon of vinegar, add the bồn bồn and soak for about 10 minutes. Then wash the bồn bồn with cold water and let it drain.
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Pickling the water lily stems
Prepare a large glass jar, place the water lily stems inside and pour the brine over them, ensuring they are fully submerged. Use a plastic bag filled with water to weigh them down so they remain submerged.
Seal the jar tightly and let the water lily stems pickle for 2 days to allow fermentation.
Tip
- Since the water lily stems are long, you should gently bend them before placing them in the jar to avoid breaking them, which would make them look unappealing and taste bad.
- To ensure the glass jar is clean and free from debris, you should wash the jar thoroughly and briefly rinse it with boiling water, then wipe it clean and let it dry.
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Final product
The pickled water lily stems will have a bright white color, a sour and crunchy taste, making them perfect for delicious dishes such as salads, stir-fries, soups, or served alongside braised dishes.
How to preserve pickled bamboo shoots
- If you don’t use all of it, you can put the jar of pickled bamboo shoots in the fridge fridge to slow down the fermentation process, and the preservation time can last up to 1 month.
- To keep it longer, you need to thoroughly clean the plastic container or glass jar that holds the pickled bamboo shoots. When eating, you should use clean utensils to scoop out the pickles, avoiding stirring as it will create white foam that spoils quickly.
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Above is a detailed guide on how to make pickled bamboo shoots that are sour and crunchy to prepare many delicious dishes. Wishing you success!
*Refer to images and recipes from the YouTube channel Sống Khoẻ
