Southern ladies aren’t the only ones who can enjoy pickling bamboo! Use this recipe to make a delicious bamboo treat that stores easily and can be used in many everyday recipes or eat them plain as a tasty snack. This recipe works for one bamboo shoot but multiply as needed if you have multiple shoots to cook.
Ingredients needed to pickle bamboo:
- 1 fresh bamboo shoot
- pinch of salt
- 80 ml mirin (Japanese rice vinegar)
- 55 g white sugar
- 2 tsp fish sauce
To pickle your bamboo:
- Cut the bamboo shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm. off from the base.
- Cut the bamboo into 5 mm wide strips and add to a pan of cold salted water.
- Bring to a boil and boil rapidly for 10 minutes. Drain and refresh bamboo under cold water.
- Repeat this process of boiling from a cold-water start, draining and refreshing two more times, to remove any bitterness.
- To pickle the bamboo, place the rice vinegar and sugar in a small pan, and stir over low heat, without boiling, until sugar is dissolved.
- Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced.
- Remove from the stove, stir in the fish sauce and the prepared bamboo.
- Let it cool and store in a lidded container (jar or Tupperware).
Enjoy for several weeks! For more delicious bamboo recipes, visit Green Earth News section on Bamboo Flavors.
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