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Vinegar · From Bladwijzer

Pickled bamboo shoots

Name: Pickled bamboo shoots
Total time: 2 d 20 min
Yield: 1 jar of 500 ml
Ingredients: 300 g cooked bamboo shoots, in strips (see previous recipe); 200 ml rice vinegar or white wine vinegar; 100 ml water; 2 tbsp sugar; 1 tsp salt; 1 red chilli; 3 slices of ginger

Updated on 9 October 2026

Makes: 1 jar of 500 ml
Time: 20 min + 2 days standing
From: Bamboo

Ingredients

300 g cooked bamboo shoots, in strips (see previous recipe)
200 ml rice vinegar or white wine vinegar
100 ml water
2 tbsp sugar
1 tsp salt
1 red chilli
3 slices of ginger

Method

First cook the shoots as described above and drain them well.
Put them in a clean, hot jar with the chilli and ginger.
Bring the vinegar, water, sugar and salt to the boil and pour the hot pickling liquid over the bamboo until it is covered.
Close the jar, leave to cool and keep it in the fridge for 2 days before eating.

Storing: In the fridge; eat within a month.