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Sweet & Sour Pickled Bamboo

Tender, freshly poached bamboo pickled in a simple sweet and sour rice vinegar mixture.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Chilling Time6 hours
Total Time7 hours 35 minutes
Course: Garnish
Cuisine: Asian, Chinese, Japanese, Korean

Ingredients

  • 1-2 cups of poached bamboo, thinly sliced
  • 1 cup of seasoned rice vinegar
  • 1/3 cup of granulated sugar
  • 1 teaspoon of fresh ginger, grated
  • 1 teaspoon of garlic, finely minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of whole peppercorns
  • 1/4 teaspoon of red pepper flakes

Instructions

  • Boil fresh, peeled bamboo until tender
  • Combine 1 cup of seasoned rice vinegar and 1/3 cup of granulated sugar in a microwave safe bowl and heat for 30-45 seconds
  • Stir until the sugar has mostly dissolved and then add 1 teaspoon of freshly grated ginger, 1 teaspoon of finely minced garlic, 1 teaspoon of salt, 1/2 teaspoon of whole peppercorns and 1/4 teaspoon of red pepper flakes.
  • Thinly sliced the bamboo into rings or ribbons and add 1-2 cups into the pickling liquid.
  • Cover the bowl tightly and chill for a minimum of 6 hours or up to 2 weeks.