Fermented foods contain beneficial bacteria that promote balance of intestinal flora. And they taste good. As a recent convert to fermenting, my next step in that adventure is fermented bamboo shoots. I’m just waiting for the bamboo to shoot.
The north-east of India, with the largest stock and diversity of bamboos in India, also has many different ways of preparing fermented bamboo shoots. Traditional methods of fermentation are often supplemented with more convenient materials.
Mesu
Bamboo shoots are finely chopped and pressed into a green bamboo stem. The openings are covered tightly with bamboo leaves. Left to ferment under natural anaerobic conditions for 7-10 days. Eaten as a pickle.
Soibum
Thin slices of bamboo shoots are packed into a chamber, covered with plastic sheets and pressed with weights. The bottom of the chamber is perforated to allow for draining before being left to ferment for 6-12 months.
Soidon
Entire tips of bamboo shoots are submerged in water in an earthen pot. Liquid from a previous batch is used as a starter. Leaves from garcinia pedunculata (an acidic tropical fruit related to purple mangosteen) are often added for extra flavour. Soidon is eaten as a curry or a pickle.
Ekung
Chopped bamboo shoots are packed into bamboo baskets, covered with leaves and sealed. Heavy stones are used to press excess water from the ferment. The baskets are buried in a pit in the forest. Ekung is fermented for 1-3 months. Eaten raw or with cooked dishes.
Eup
Dry fermented bamboo shoots are prepared in a similar manner to Ekung. After the fermentation process, the bamboo shoots are dried in the sun for 5 – 10 days. Eup is eaten as a side dish.
The information here only covers broad methods of fermenting bamboo shoots in India. I’ll post again when I find the simple recipes I want try. Do you have any you’d like to share? In the meantime, I can highly recommend books on fermentation by Sandor Katz.
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