spring - BAMBOO SHOOTS PICKLE - CHUKSUN CHORIM

Bamboo shoots are grown mainly in the central and southern parts of Korea, and the shoots are highly prized. If you cannot find the fresh shoots in your Asian grocer, use the canned variety, but drain and boil them for 10 minutes in water to remove any metallic flavor. Serve this mellow pickle as a side dish.

INGREDIENTS:
2.5 kg fresh young tender bamboo shoots, peeled
140 g coarse sea salt
2.5 liters water
1 kg light soy sauce

HOW TO MAKE:
1. Blanch the whole, peeled, trimmed bamboo shoots in boiling water for 1 minute. Drain. Place them neatly in a dry container.
2. To prepare a colorless pickle, dissolve the salt in the water and bring to a boil. Pour it over the shoots. Cover and weight down with a plate. (Bamboo shoots prepared in this manner are used as one of the ingredients in preparing other dishes.
3. To prepare a colored pickle, bring the soy sauce to a boil and pour it over the shoots. Cover and weight down with a plate and allow to ferment for 4-6 weeks.