Pickled bamboo

For most domestic consumers, bamboo is a rather exotic product, while Asians have been eating it since ancient times. As a rule, both young shoots and green bamboo leaves are used for this purpose, with the latter option most often added to soups when dried, and fresh to meat dishes as a substrate.

In our country, this foreigner is extremely rare in fresh form on store shelves, but it is much less problematic to buy canned bamboo presented in a tin or sealed vacuum packaging. The completely finished pickled bamboo is a young sprout of a huge plant, which is usually collected before their length exceeds 30 centimeters, and then subjected to canning with the addition of various food additives.

Crispy, slightly sour-sweet to taste the flesh of pickled bamboo is excellent for use as an additive in first courses, salads, snacks, fried and braised meals. Often pickled bamboo shoots are added to pork, but vegetable sides with them are also quite a frequent combination.

By the way, if you are lucky enough to purchase a large number of fresh bamboo shoots, they can be prepared for future use without any problems. Ready-made pickled bamboo is very convenient to use, but it should be borne in mind that during heat treatment it cannot be boiled for too long - otherwise the taste will deteriorate significantly and many useful substances of this valuable product will be lost. In addition, to preserve the crunchy texture of pickled bamboo, it is recommended to add it to the dish last.

Interestingly, the properties of both fresh and pickled bamboo are highly appreciated by vegetarians - they often use it as a side dish, adding a little vegetable and soy sauce oil to the shoots. Nevertheless, for the rest of the people, pickled bamboo also acts as a valuable gastronomic unit, which is recommended to be included in the diet.

The beneficial properties of pickled bamboo for human health are obvious with moderate eating, because it is considered a natural source of potassium, which contributes to maintaining normal blood pressure and heartbeat. At the same time, the introduction of bamboo even in pickled form into the diet can provide the body with the necessary phosphorus, zinc, riboflavin, iron, thiamine and niacin.

In addition, due to the fiber contained in this product, the level of harmful cholesterol can be controlled by additionally using pickled bamboo for the prophylactic purpose of colorectal cancer.