How to make delicious, crispy pickled bamboo shoots with garlic and chili at home

1. Ingredients for making pickled bamboo shoots with garlic and chili

Fresh bamboo shoots: 1kg
Garlic: 100g
Fresh chili: 100g
Vinegar: 1 bowl
Rice water: a little
Salt, sugar: a little

mang chua 1.jpg — Ingredients for making pickled bamboo shoots with garlic and chili (Photo: dienmayxanh)

2. How to make pickled bamboo shoots with garlic and chili

Step 1: Prepare ingredients and soak bamboo shoots

Peel garlic, wash, thinly slice. Remove stem of chili, wash and chop.

Peel off the old leaves of the fresh bamboo shoots and rinse them with water. Next, use a knife to slice the bamboo shoots into thin pieces lengthwise and then rinse the bamboo shoots with water one more time.

Then, soak the sliced bamboo shoots in water with 2 tablespoons of salt. To make the bamboo shoots white and crispy and remove toxins, add about 500ml of rice water to soak.

Soak bamboo shoots in a mixture of salt water and rice water for about 10 hours (overnight), then remove and drain.

To make the bamboo shoots white and crispy, and to make them tastier when pickled, put the drained bamboo shoots in a bowl, soak with 1 cup of vinegar and 1 liter of water for about 30 minutes. Next, take the bamboo shoots out and drain.

Step 2 : Cook the soaking water

Put 1 liter of water, 2 tablespoons of salt, 2.5 tablespoons of sugar in a pot and put on the stove until the water boils, then turn off the stove and let cool.

Step 3 : Soak bamboo shoots

When the water has cooled, put it in a jar and add all the drained bamboo shoots, garlic, and chili, press lightly so that the ingredients are submerged in water and close the jar lid tightly.

Place the jar of bamboo shoots in a cool place. After about 5-7 days, the bamboo shoots will reach a certain level of acidity and can be enjoyed.

Qualified pickled bamboo shoots with garlic and chili are white, crispy, slightly spicy with the taste of chili and the characteristic aroma of garlic.

Crispy and delicious pickled bamboo shoots with garlic and chili (Photo: Meta)

3. Notes when making and how to preserve delicious pickled bamboo shoots with garlic and chili

To make delicious, crunchy pickled bamboo shoots with garlic and chili, you should buy fresh, delicious bamboo shoots.

Bamboo shoots to be soaked in chili vinegar can be bamboo shoots, bamboo shoots...

With unpeeled bamboo shoots, you should choose large, round bamboo shoots with black bamboo shoot sheaths and lots of hard hairs on the outside.

For pre-peeled bamboo shoots, you should choose bamboo shoots that are rough in shape and have evenly spaced segments. Fresh, delicious bamboo shoots will have bright colors, be crunchy, and have a characteristic aroma when smelled.

Because fresh bamboo shoots contain a lot of water, when you hold them, they will feel heavy and the skin will be plump.
Do not buy bamboo shoots if they are dark yellow or have black spots or a foul smell.

When choosing chili to soak bamboo shoots, choose spicy chili like chili pepper. Choose fresh chili, firm to the touch, not soft or mushy.

With garlic, choose Vietnamese garlic to soak for fragrance. Choose bulbs with even cloves, heavy and firm to hold.

You should choose good quality vinegar, and never replace vinegar with other acidic ingredients because they have different pH levels in the vinegar soaking water and can be harmful to your health.

The glass jar must be sterilized (blanched or rinsed with boiling water, then turned upside down to dry) before being used to soak bamboo shoots.

Do not use plastic jars or containers to pickle vegetables because pickled foods contain a lot of acid that can react with plastic additives (melamine, colorants, plasticizers) causing toxic substances to leach into the vegetables and affect your health.

When the bamboo shoots reach the desired sourness, you should store them in the refrigerator to eat gradually. Because the cold temperature will limit the fermentation speed of the pickled bamboo shoots, preventing them from being too sour and difficult to eat.

It is best to make a moderate amount of bamboo shoots and enjoy all the pickled bamboo shoots within 1-2 months to feel the delicious taste of the dish.

Pickled bamboo shoots when soaked for too long, over 3 months, can become scum. At this point, you should not use them anymore to avoid some harmful effects that can affect your health.

When eating, use clean chopsticks, do not use dirty or wet chopsticks as it will make the bamboo shoots sticky.

You can use pickled bamboo shoots with garlic and chili as a side dish or combine them with other ingredients to make extremely delicious and anti-boring dishes.

So VietNamNet has just introduced to you how to make delicious, crispy pickled bamboo shoots with garlic and chili at home. What are you waiting for? Try it in the kitchen right away. Wish you success!

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