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Crispy and flavorful recipe for marinated garlic chili bamboo shoots, no mushiness

Savor the delicious and flavorful pickled garlic chili, with its crunchy and tangy taste. Perfect to enjoy with dishes like vermicelli, noodle soup, and stir-fried noodles. Its irresistible combination of sourness and spiciness will leave your taste buds craving for more.

Administrator

6 February, 2024

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Ingredients for making spicy garlic bamboo shoot

Fresh bamboo shoot: 1 – 1.5kg

Rice vinegar: 250ml (can be replaced with lemon juice mixed with water)

Sea salt: ¼ cup

Fresh chili: 3 fruits

Garlic: 1 bulb

Sugar: 3 tablespoons

Glass jar or plastic jar with lid

Notes when choosing ingredients:

Fresh bamboo shoot has many types, but the most suitable one is still bamboo shoot. This type is clean, crispy and not bitter. Do not use Bat Do bamboo shoot because it quickly becomes soft and spoiled.

Small tip is to choose fresh bamboo shoots with no yellow or wilted skin. If you unfortunately buy such shoots, they will lose their fragrance when soaked and may even become bitter. The short, thick and unattractive looking shoots are usually the most delicious ones.

The same goes for chili and garlic. The chili must be fresh, straight and not worm-eaten or wilted. The garlic should be uniformly large, with white flesh inside the skin, without being crushed or showing signs of damage.

How to make crispy and delicious spicy garlic bamboo shoot without bitterness

Step 1: Prepare the ingredients

Peel off the outer skin, hard, fibrous parts of the fresh bamboo shoot, leaving only the tender and young part. Then wash it thoroughly. After that, cut it into even slices of moderate thickness, place them in a bowl of diluted saltwater, soak for about 5 minutes until the bamboo shoot turns beautifully white, then remove and drain.

Cut off the stem of the fresh chili, then slice or leave it whole.

Remove the skin of the garlic and cut it into thin vertical slices.

Step 2: Blanch the bamboo shoot in boiling water

If you are using fresh bamboo shoot, you should blanch it once in boiling water to reduce bitterness and pungent smells. Boil a pot of water, add a little salt, then put the bamboo shoot into the boiling water. This will ensure that the bamboo shoot is not only not bitter, but also eliminates the unpleasant smell inside the bamboo shoot, making it easier to eat.

When boiling, take out the bamboo shoot and place it in a strainer to cool down and let the water inside the bamboo shoot drain.

Step 3: Prepare the soaking liquid for the bamboo shoot

This step is very important in making delicious and spicy garlic bamboo shoot. To make the soaking liquid, mix 250ml of vinegar, 3 tablespoons of sugar, and 1 tablespoon of salt. Remember to mix the ingredients in the correct proportions to make the bamboo shoot tasty.

Step 4: Soak the bamboo shoot

Layer a thin layer of garlic and chili on the bottom of the glass jar, then add the bamboo shoots. Pour the vinegar mixture into the jar, seal it with the lid, and place it in a room temperature location to prevent the bamboo shoot from getting spoiled. After about 5-6 days, it is ready to be enjoyed.

Step 5: Store the bamboo shoot

After putting the bamboo shoot in the jar, store it in a cool place.

After the bamboo shoot is cooked, if it is still sour, you can store it in the refrigerator and use it gradually. Avoid leaving it outside as it may ferment and become too sour, reducing its deliciousness and crispness.

Once you have taken the bamboo shoots out to use, change the soaking liquid every 2-3 days to prevent the shoots from turning sour and losing their original flavor. The portion of bamboo shoots that has been taken out and not used up should be kept separately, not put back into the jar, to preserve the freshness of the shoots.

According to GiaidinhVietnam