Sweet & Sour Pickled Bamboo
Serves 2
5 mins prep
90 mins cook
360 mins Chilling Time
455 mins total
Tender, freshly poached bamboo pickled in a simple sweet and sour rice vinegar mixture.
0 servings
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.
