From the recipe collection
Atcharang Labong
Pickled bamboo shoots with ginger, carrot, onion, vinegar, and sugar for a crunchy sour-sweet side.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 3 cups
- Audio recipe
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Ingredients
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Method
- For fresh edible bamboo shoots, remove tough outer sheaths and fibrous bases, slice thinly, boil in ample fresh water for 15–20 minutes, and discard all cooking water. Otherwise use drained canned or already properly boiled shoots.
- Pack the bamboo shoots, carrot, onion, and ginger into clean heatproof jars.
- Simmer the vinegar, water, sugar, salt, and peppercorns until the sugar and salt dissolve.
- Pour the hot brine over the vegetables, leaving them fully submerged.
- Tap the jars gently to release trapped air and leave them uncovered only until no longer steaming.
- Cover and refrigerate once cool.
- Rest at least 24 hours before serving and keep refrigerated.