Pickled Bamboo with Wild Peppers

This recipe is a shortcut—my cheat sheet—for making flavorful pickled bamboo quickly, using 野山椒 (Ye Shan Jiao)and a splash of white vinegar to jumpstart the process. My traditional pickle jar started in 2005, right after I moved to the U.S., and it didn’t include vinegar or Ye Shan Jiao. It was built the old way—just like my grandma taught me back in Chengdu—with salt water, garlic, ginger, and a whole lot of patience. That original brine is still alive today, almost 20 years later, and we call it a mother brine. It’s rich, fermented, and full of the bacteria and flavor that make real Chinese pickles so special.

I still use my mother brine when I make pickles, and in this recipe I added a spoonful for extra depth—but if you don’t have one yet, don’t worry. You can use Ye Shan Jiao straight from the jar. They’re spicy pickled wild mountain peppers that come with their own flavorful liquid, and when you add them to this bamboo, it gives the brine a big head start. The splash of white vinegar is another shortcut for acidity and balance. This version is perfect if you’re new to pickling or just want results fast. If you’re looking for the full traditional version without vinegar or shortcuts, you’ll find the recipe in my first cookbook, Asian Market Cookbook.

       Ingredients

• 3.5 lbs (about 1.6 kg) fresh bamboo shoots, peeled and cut

• 7g Sichuan peppercorns

• 50g salt

• 30g fresh ginger, sliced

• 1 bulb garlic, peeled

• 35g rock sugar

• 20g Chinese liquor (白酒, Bai Jiu) or vodka

• 20g white vinegar

• 800g 野山椒 (Ye Shan Jiao), with all the pickling liquid

• Salt water brine: mix 1000 ml water + 60–80g salt (for 6–8% salinity)                                    

  Instructions

  Start by peeling your bamboo shoots and cutting them into thick slices or chunks. Bring a large pot of water to a boil and add a pinch of salt, then blanch the bamboo for about 4 to 5 minutes. This step removes the natural bitterness and oxalic acid, but be careful not to overcook—it should still feel crisp when you bite into it. Drain the bamboo well and let it cool completely.

  Place the cooled bamboo into a large clean mixing bowl. Add the Sichuan peppercorns, salt, sliced ginger, peeled garlic cloves, rock sugar, white vinegar, and Bai Jiu or vodka. Then open the jar of 野山椒 and pour everything in—both the pickled peppers and their liquid. This shortcut method brings heat, acidity, and fermentation flavor all in one. If you’re lucky enough to have an old pickle jar with mother brine like I do, this is the time to add 1–2 spoonfuls to boost the fermentation and deepen the flavor. Gently mix everything together until the bamboo is evenly coated and the aromatics are distributed.

  Now it’s time to prepare your pickle jar. Make sure it’s thoroughly cleaned and sanitized—rinse it with boiling water and dry it completely. Do not touch the inside with your hands, and make absolutely sure there’s no oil or residue left behind. Oil will cause the brine to go bad and may lead to 生花 (shēng huā), a harmless but unpleasant white bloom. For extra peace of mind, I swirl a little vodka or Bai Jiu inside the jar to kill any remaining bacteria, then pour it out before filling.

  Transfer the bamboo and all the liquid and aromatics from your bowl into the clean pickle jar. Once everything is packed, pour in enough salt water brine to fully submerge the bamboo. Press down gently to remove any air bubbles. If you like it spicy, you can add a few whole dried or fresh red chilies on top. Then add one last splash of vodka to the surface to help preserve the top layer and discourage mold.

  Seal your jar tightly. If you’re using a traditional Chinese clay pickle jar like mine, fill the water moat around the lid to create an airlock seal. Let the jar sit at room temperature for 3 to 5 days in a shady corn of the kitchen . During this time, the flavors will develop and the bamboo will soak up all the goodness.  

  How to Eat It

  This bamboo is crunchy, spicy, tangy, and a little sweet—just how my grandma liked it. I serve it with rice, congee, cold noodles, or sometimes I just eat it straight from the jar. In my house, this is what we call 饭扫光 (fàn sǎo guāng), which means “sweeping your rice bowl clean.” One bite, and you’ll understand why.