NE being highest rainfall area of the world, does not provide a congenial environment for simple sun drying to preserve excess food resources for the lean period, So smoking and fermentation naturally evolved due to this compulsion.
In this video, I am going to show you how we process bambooshoot for preservation. Bamboo shoot contains 88.8% water,has about 10 mineral elements has more than 3.9% protein and amino acids, which is much higher than vegetables suchs as cabbage, carrot, onion and pumpkins. There are 8 amino acids that can not be synthesized in human body and have to be supplied from food items and almost all of the 8 are available in the bamboo shoots.
But there's a problem to this wonderful and nutritious vegetable, bamboo shoot has about 0.8 to 0.3 % cyanide or cyanide based compounds in them, and approximately 50 - 60 mg of free cyanide is considered a lethal dose for an adult human.
Indigenous knowedge system that people possess about wild edible plants helps handle the cynogenic toxicity in raw shoot while keeping nutrient intact and enhance the shelf life of the product.
Traditionally there are many ways of processing bamboo shoot such as roasting, blanching, canning and pickling but today we will use fermentation to process our bamboo shoots.
Fermentation involves the breakdown of proteins and chemical compounds in the raw product to simpler substances which are stable at the normal temperature of storage and substantially increases biological properties, enhances flavor, increases digestibility and enhancement of nutrition by increasing the level of proteins, vitamins, essential amino acids, fatty acids and other nutritional constituents.
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