Family Recipe 43 - Fermented Bamboo Shoots

Ingredients: Moso bamboo shoots, salt, chili peppers, garlic, soy sauce Instructions: 1. First, prepare the fermented bamboo shoots. Peel the moso bamboo shoots, remove the tough outer skin, and slice them thinly along the grain. 2. In a clean, oil-free container, layer the bamboo shoot slices and salt. Pour in cold water, ensuring the water completely covers the slices. You can place a heat-resistant bag filled with water on top to press the slices down below the water level. 3. Ferment for seven days in a cool, shaded place. Open the lid daily to check for a sour smell. There should be no foam on the water surface. If it smells sour, the fermentation is successful. To shorten the time, you can add a Yakult drink when adding water. Once fermented, if you're worried about having too much or it becoming too sour, store it in the refrigerator. 4. When ready to eat, the fermented bamboo shoots need to be boiled first to remove any bitterness. Remember to use clean tools (like chopsticks) that are free of oil, otherwise the fermented bamboo shoots will spoil later. 5. Smash the garlic cloves and diagonally slice the chili peppers. 6. Heat a wok with oil, sauté the garlic and chili peppers until fragrant. Add the fermented bamboo shoot slices and stir-fry evenly. Season with salt and soy sauce, stir-fry evenly again, and it's done. Before fermenting, you can also julienne the bamboo shoots and make a fantastic fried rice with them. Of course, they are also great in soups.