Bamboo is a popular vegetable in Asian cooking, and it’s also a great option for pickling. The process of pickling bamboo is simple and can be done with any leftover vegetables from your fridge. Pickled bamboo is an easy way to add flavor to otherwise bland dishes, and it keeps well in the refrigerator for up to two weeks.

Pickling is a process of preserving food by either submerging it in a strong vinegar solution or packing it in salt. The japanese bamboo shoot pickle recipe is a traditional Japanese dish that uses fresh bamboo shoots as the main ingredient.

Everything you need to know about bamboo:

The rains of the monsoon season produce spikes of delicate bamboo shoots. A fresh shoot emerges from the underlying root system above the earth in around 3-4 year old bamboos. These bamboo shoots grow a few feet above the ground in a few of weeks. Bamboo shoots that are less than 2-3 feet long are edible and consumed as a vegetable. A spade is used to cut off a young, cone-shaped fresh bamboo shoot from its root connection when it first emerges above the earth surface. It is a delicacy that is eaten. Bambusa bambos, Bambusa tulda, Bambusa polymorpha, Bambusa balcooa, Dendrocalamus hemiltonii, D. gigentius, Melocanna baccifera, Bambusa vulgaris, and Phyllostachys edulis are some of the most common edible species.

Bamboo shoot contains many layers of thick leaf covering wrapped tightly around its core cream-white heart, which is the edible part of the bamboo shoot. It has a moderate yet unique taste and a crisp texture. It, on the other hand, takes on an almost neutral flavor after being cooked and cured.

Even after cooking, fresh bamboo stalks remain crisp. Pickled bamboos get softer with time, although they are still chewy. In East Asian areas and South East Asian nations, young, delicate shoots are a seasonal delicacy.

During the monsoon season in Karnataka, bamboo shoots are served as a special meal (due to seasonal availability). Kanile or kalale is the Kannada word for it. In Konkani, they’re called kirlu.

Various delicacies made with fresh bamboo shoots may be found in Konkani cuisine. Once cut, tender bamboo shoots have a very short shelf life. Within 4-6 days, they begin to spoil. As a result, they are pickled/cured to be utilized all year. 

Fresh delicate bamboo shoots are only accessible during the first few months of each year’s monsoon season. And the only way to have an abundance of them throughout the year is to cure/pickle them. The excess of the season is therefore stored in brine for future use.

Fresh bamboo shoots should only be eaten after being cooked or pickled. You can’t eat them uncooked, and you shouldn’t. Natural poisons (cyanogenic glycosides) are found in raw bamboo stalks. Toxins are destroyed by cooking and pickling.

New bamboo shoots must be soaked in water for two to three days before being cooked, with the water being emptied and replaced with fresh water each day to extract and eliminate toxins. 

Bamboo shoots, when young, are tasty. As they get older, they become more hardened. During the months of June to September, when new bamboo shoots grow, tender bamboo shoots are frequently sold at local marketplaces.

Tender bamboo shoots are gathered, defoliated, steeped in water for 2-3 days, then cooked to eliminate the bitter flavor, after which they are ready to eat or use in a recipe. Because the water used to boil new bamboo tastes bitter and nasty, it is wasted. Following that, the delicate fresh bamboo stalks are utilized in cooking.

After that, the fresh delicate bamboo stalk pieces are utilized in a variety of cuisines. Tender bamboo stalk delicacies are a specialty of Konkani cuisine.

Fresh bamboo shoots are used in the following Konkani delicacies:

In Konkani, bamboo shoots are known as kirlu. Here are a few Konkani recipes made using fresh bamboo shoots:

1. Fresh bamboos in a spicy coconut-based dish known in Konkani as Kirla ghashi.

2. Fresh bamboos are served with sprouted green gram in a coconut sauce known in Konkani as Muga gashi.

3. A spicy, sour coconut curry pairs fresh bamboos with hog plums. In Konkani, it’s known as kirla ambade gashi. Bitter gourd is often combined with bamboo shoots and hog plums in a sweet, spicy, acidic dish known in Konkani as kirla ambade karathe gashi.

4. Fresh bamboo shoots are cut and pan fried/shallow fried to make kirla phodi, which are crispy pan fried bamboos. 

5. Kirla chakko, a dry, spicy, coconut-based side dish prepared with crisp fresh bamboo shoots, is known in Konkani.

6. Fresh bamboo shoots are also used to make delicious bamboo pickles.

7. Tender bamboo shoots are also used in recipes like as alvati, gajbaj ambat, and others, along with other vegetables.

Pickled bamboo shoots are used in the following Konkani delicacies:

Bamboo shoots are pickled and may be kept for years in brine. When required, pickled bamboo shoots are taken from the brine and utilized in cooking.

1. Pickled bamboo shoots are shallow fried to make them crispy, a process known in Konkani as bhajil kirlu.

2. Pickled bamboo shoots are deep fried in a rice batter to create kirla bajo, a spicy and delicious bamboo fritter.

3. Pickled bamboo shoots are used to make spicy rice-based savory pancakes. In Konkani, they’re known as kirla sanna polo.

4. Pickled bamboo shoots, also known as kirla gashi/suyi gashi, are used in curries.

5. Pickled bamboo shoots are used to make spicy, coconut-based side dishes known as kirla sukke in Konkani.

6. Kirla phodis are made with pan-fried pickled bamboo shoots.

7. You can also prepare kirla ambade gashi (pickled bamboo shoots with hog plums in a spicy, tangy coconut stew) and kirla ambade karathe gashi (pickled bamboo shoots with hog plums, bitter gourd in a spicy, acidic, sweet, bitter coconut gravy) using pickled bamboo shoots.

Some individuals may have an unpleasant taste or smell when they first try fresh, cooked bamboo stalks. However, good cooking eliminates the disagreeable taste and odor.

Bamboo shoots provide the following health benefits:

  • Calorie-conscious
  • The soluble and non-soluble dietary fibre content of bamboo hearts is modest.
  • Bamboo hearts are also high in B-complex vitamins including thiamin, riboflavin, niacin, vitamin B-6, and pantothenic acid, all of which are necessary for optimal cellular, enzymatic, and metabolic function.
  • Minerals, particularly manganese and copper, are abundant in bamboo. It also contains trace quantities of calcium, iron, and phosphorus, as well as other important minerals and electrolytes.
  • Bamboo shoots have a high potassium content.
  • More information is available.

Here’s how you utilize fresh bamboo and pickle it for a year’s worth of usage.

Fresh bamboo may be used in a variety of ways.

1. Peel the bamboo shoot’s outer layers until you reach the hard inner core. 

Bamboo shoots, fresh:


The bamboo shoot’s outer layers are as follows:


More layers of the bamboo shoot’s outer layer:


The bamboo shoot’s interior, hard edible core: There are no more outer layers, therefore you can’t peel it any farther.


2. Chop off the top pointed end, since this is typically the most difficult part. It can’t be used in cooking, so toss it out.


3. Remove the bottom layer if it is also tough. Any hard portion of the bamboo cannot be utilized in cooking.

4. Slit the new bamboo shoot’s inner core in half. These are all set to go.


4. Most importantly, the peeled bamboo shoots must be soaked in fresh water for at least 48 hours before being used. To eliminate some of the acidic poisons, drain and replace the water at least twice. This gives it a pleasant sour taste.

Are you unsure what to do with the bamboo shoot’s outer layers?

The bamboo shoots’ thick, rigid outer layers should be eliminated. They are unable to be utilized in the kitchen. The thin, delicate portions of the bamboo shoot’s innermost outer layers may be utilized in cooking. 


Any soft and non-fibrous (mature) outer layer of bamboo is coarsely cut into small pieces. They are then given a water treatment before being utilized in the kitchen.

You may use them in curries or create kirla chakko, a spicy, coconut-based side dish with fresh crisp bamboo shoots, by coarsely chopping them and soaking them in various sets of water for three days.




Bamboo’s hard inner cores, which are similar to these, are used fresh in cooking or pickled.




The inner cores of the bamboo shoots from the above fresh bamboo shoot pieces may be utilized to make:

1. Kirla ghashi – a curry made with coconut.

2. Muga gashi – fresh bamboo in a coconut gravy with sprouting green grams.

3. Kirla ambade gashi – a spicy, sour coconut dish with fresh bamboo and hog plums. 

4. Kirla ambade karathe gashi – fresh bamboo in a spicy, acidic, sweet, bitter coconut sauce with hog plums and bittergourd.

5. Kirla phodi – cooked bamboo shoots in a pan. 

6. Make some delectable bamboo pickles.

7. These bamboo shoots were also used in meals such as alvati, gajbaj ambat, and others, along with other vegetables.

Now, when you slice these bamboo shoots, you may wind up with pieces that look like this:


Regardless matter whether the bamboo is young or mature, cutting it horizontally always cuts. Mature bamboo shoots, on the other hand, do not cut vertically until you apply pressure. Only use parts that can be sliced vertically with a knife without exerting pressure. This indicates that a portion of the bamboo stalk is soft and may be cooked right away or pickled for later use. These components are utilized in the preparation of the aforementioned meals.  

If the pieces don’t cut vertically, toss them out. That indicates the pieces are beyond their prime and unfit for cooking, whether fresh or pickled.

A word to the wise for newcomers!

When new bamboo shoots are immersed in water, they emit an unpleasant odor. When you cook, the odor goes away. Even the scent of fresh bamboo frying may be unpleasant to those who are unfamiliar with it. However, the flavor is worth all of the work and discomfort.

Bamboo shoots, pickled:

A season’s surplus is stored in brine for use all year. Bamboo shoots may be kept and utilized for years if they are pickled properly and stored in airtight containers. When pickled, the crispy bamboo shoots tend to get a bit mushy over time. They’ve lost a bit of their crunch. 

Fresh bamboo shoots have a unique flavor, as do somewhat soft pickled bamboo shoots. Bamboo shoots are delicious in both forms.

Even after cooking, fresh bamboo does not get soft. Even after frying, they retain their crispness. Bamboo stalks that have been freshly pickled have a wonderful crunch to them. It’s just a matter of time until the pickled bamboo shoots become mushy.

Bamboo shoots may be pickled in a variety of ways.

1. Place the peeled and chopped fresh bamboo shoots in a dry, airtight container as described above.

2. Toss in a couple handfuls of rock salt and shake vigorously to combine. 

3. Seal the containers and keep them somewhere dry.

4. Shake the bottles at least once a day to ensure that the salt is evenly distributed among the bamboo shoots.

5. Bamboo shoots release their moisture content over time by absorbing salt. The salt dissolves in the water emitted by the bamboo stalks, forming brine.

6. Keep any moisture content to a minimum. The pickled bamboo shoots will last a long time this way.

Keep in mind that any moisture in the pickled bamboo shoot bottles will cause them to deteriorate.

7. When you’re ready to use the pickled bamboo shoots, take them out of the brine.

8. When using pickled bamboo shoots – If it has been a long time since you pickedled the bamboo shoots, soak them in water for a few hours before using them in cooking. Because the bamboo shoots would be excessively salty if not soaked in water, the surplus salt is removed.

Bamboo shoots pickled:


The following are the pickled bamboos:

1. Crispy kirla bajo is made by shallow frying.

2. To create spicy, delicious bamboo fritters, pickled bamboo shoots are deep fried in a rice batter.

3. Pickled bamboo shoots are used to make spicy rice-based savory pancakes. In Konkani, they’re known as kirla sanna polo.

4. Suyi gashi (pickled bamboo shoots) is a kind of curry prepared using pickled bamboo shoots.

5. Pickled bamboo shoots are used to make spicy, coconut-based side dishes known as kirla sukke in Konkani.

6. Kirla phodis are made with pan-fried pickled bamboo shoots.

7. You can also prepare kirla ambade gashi (pickled bamboo shoots with hog plums in a spicy, tangy coconut stew) and kirla ambade karathe gashi (pickled bamboo shoots with hog plums, bitter gourd in a spicy, acidic, sweet, bitter coconut gravy) using pickled bamboo shoots.

Tender bamboo shoots have just a few layers on the outside:



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The chinese pickled bamboo shoots is a traditional Chinese food that is made by pickling bamboo shoots in vinegar.

Frequently Asked Questions

How long does pickled bamboo last?

The shelf life of pickled bamboo is about one year.

How do you use fresh bamboo?

Fresh bamboo is used for a variety of things, including food and construction.

How do you preserve fresh bamboo shoots?


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