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Bamboo shoots : How To Ferment and Preserve

Bamboo is an evergreen plant found widely in the entire northeast India. Its edible root part is called bamboo shoot. It is light yellow in colour. The young bamboo shoot sprouts are found during summer season in Assam which are then fermented and preserved. I heard about canned bamboo shoots.  But in this part of India we don't require canned bamboo shoots as fresh bamboo shoots are widely available. We preserve it in airtight container for later use.

 How to cut, store and preserve bamboo shoot?


After buying from the market it's hard outer skin should be peeled off. Remove it's skin one by one till you reach its tender part.


Now make two parts of the light yellow soft part.


Take the upper thin and soft part and make thin and long slices.

Its taste is slightly bitter. But it's taste turns good once boiling.  After boiling we can consume it by making salad or we can make stir fry bamboo shoot after boiling.


 After making thin and long slices,  store it in a airtight container. Add water in it as much required.  Preserve for 3-7 days. It's taste will become sour.  Now make fish curry or other recipes with this sour bamboo shoot. It can be preserved for a longer period also.  Longer the preservation time sourer the taste will be. It's got a sharp smell after preservation that can be distinguished from a distance.


The lower part of the bamboo shoot is little harder than the upper part. Grate with a salad cutter or use the grinder if required.  Preserve this part as the similar way as the upper part. You can make pickle with ghoost chilli with this part or make dry bamboo shoot also.

One can store bamboo shoot for a longer time by just adding water only. But prolonged preservation and its consumption is may not good for health.

Bamboo shoots stir fry recipe :

  • 2 cup chopped raw bamboo shoot
  • 1 potato
  • 1 onion chopped
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 2 tbsp mustard oil
  • Salt to taste


  1. Boil chopped bamboo shoot together with a big potato. 
  2. Drain and keep the bamboo shoot aside. 
  3. Peel the potato and cut in cube sized pieces.
  4.  In a pan heat mustard oil. Add chopped onion. When onion turns slight golden brown,  add turmeric and red chilli powder. 
  5.  Add potato cubes. Stir and add boiled chopped bamboo shoot. Stir and fry. Add salt. Simmer till water in the shoot absorbed.  
  6. Remove from heat. Serve hot as side dish with rice.

Bamboo shoots and ghost chilli or bhut jolokia pickle :

  • 1 cup grated fermented bamboo shoot
  • 2-3 bhut jolokia chopped
  • mustard oil
  • salt to taste 
  • spices if required


  1. I am not using any spices in this pickle.  I am making it as plain and simple. Take the fermented bamboo shoots in a cotton cloth and squeeze the excess water. 
  2.  In a bowl mix bamboo shoots, chopped bhut jolikia and  mustard oil as required. 
  3. Add salt as required.  Mix well and store in a airtight container. 
  4. For 2/3 days dry in sun. 
  5. Now the pickle is ready to consume.