How to pickle bamboo shoots tasty and crispy

One, cut the head shelling, cut off the bamboo shoots root base part of the thick old, and then cut the bamboo shoots longitudinally with a knife, shelling, clean bamboo shoots

Second, washing bamboo shoots with water, fishing, draining water

Third, pre-preserved according to the raw material weight by adding 6-8% of the salt, mix well, press, pre-preserved for 24-48 hours. Pre-marinate for 24-48 hours. The bitter substances in the bamboo shoots flow out with the fontanel water during pre-curing, which can reduce the bitter taste

Four, into the altar soaking container selection: choose the traditional kimchi altar as the fermentation container. Kimchi altar to no cracks, no trachoma, fire old, good glaze, beautiful form is appropriate

Put the brine into the kimchi altar, and then add a first-class old kimchi water 15-20%, or lactobacilli pure culture inoculation. Lactobacillus culture liquid to mixed strains is good. Add 0.5% white wine, 2-3% sugar, 1-5% dried red chili peppers (depending on hobby), and 0.1-0.3% mixed spices to the kimchi water. The spice blend consists of 30% cumin, 20% peppercorns, 15% cinnamon, 15% star anise, 5% dried ginger, 5% cloves, and 10% licorice. The spice mix is ground into a powder, wrapped in white gauze and placed in the kimchi water.