Pickled Bamboo

You know what’s amazing? How this set of guests is picking up slack for me in my stressed time. I’m supposed to be the hostess and see to their needs. Instead, D talks to me about human relations, and calms me down. W takes Tiko for long walks and keeps charge of the gate, even during storms! G is offering to stain the shutters if I can get the stain. And I is getting Vilca Retreat a new coffee pot. Whoa, Angels! I am so grateful to them!
Recipe of the Day – 
Pickled Bamboo


  • 1 fresh bamboo shoot
  • 5 T.  apple cider or rice vinegar
  • 3 tsp.┬ácoconut┬ásugar
  • 2 tsp. Bragg’s amino acids or fish sauce


1. Cut the bamboo shoot in half lengthways, strip off the outer layers and then trim a little off the base.

2. Cut the bamboo into 1/4″ wide strips and add to a pan of cold salted water.

3. Bring to the boil and boil rapidly for 10 minutes. Drain and refresh bamboo under cold water.

4. Repeat this process of boiling from a cold-water start, draining and refreshing twice more, to remove any bitterness.

5. To pickle the bamboo, place the apple vinegar or rice vinegar and sugar in a small pan, and stir over low heat, without boiling, until sugar is dissolved.

6. Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced.

7. Remove from the stove, stir in the soy or fish sauce and the prepared bamboo.

8. This keeps for several weeks in the refrigerator.

Word of the Day – bambu – bamboo

Tip of the Day – You can get your bamboo shoots in a jar at a nice local Japanese food store, or cut them yourselves when they are less than 12 inches tall!

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