Fermented bamboo shoot
Local name
Nor-mai-pai-dtong-dorng Nor-mai-dorng-prieo Nor-mai-pai-see-sook-dorng Nor-mai-pai-paa Nor-mai-pai-ruak-dorng
Bamboo shoots: Bambusa arundinacea (Pai-paa). Bambusa blumeana (Pai-see-sook) Bambusa flexuosa (Pai-see-sook) Dendrocalamus asper (Pai-dtong). Thyrsostachys siamensis (Pai-ruak) Salt, water or rice-wash water (Nam-sao-kaao).
Fish normally used:
Fermentation: 1 month.
Storage life: 6 months to 1 year.
Production: In small-scale industry.
Properties: White to yellowish solid depending on species. The taste is sour and slightly salty with a characteristic aroma.
Bacillus cereus, Bacillus sp., Lactobacillus plantarum, Lactobacillus sp.
1. Trim the woody and defective portions of the bamboo shoot, and slice shoot into thin pieces of about 2-3 mm. by 1.5 cm.
2. Pack the slices tightly into earthen jars.
3. Dissolve salt (about 10% of the weight of the sliced bamboo shoot) in water or in rice-wash water to make brine.
4. Add the brine to the jar to cover the bamboo shoot. In some places only the salt is added, without water, as the salt draws liquid out of the shoots.
5. Close the jar and leave it under shade to ferment for about 1 month or until sour. If rice-wash water is added the fermentation period is about one week.
Bamboo shoots are normally used as a main ingredient in cooking many kinds of soup or fried with meat. These are eaten as main dishes with rice.