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Vegetables from Taiwan
Jiang sun is ma bamboo shoot cut at the joints, soaked, salted briefly and then packed into jars with rice wine and green koji for two months. In the form made with dochi (fermented soybeans), Lactobacillus plantarum takes over within a day.
| Ma bamboo shoots30–50 cm long | Cut into pieces at the joints[moa2006] |
| Salt | Sprinkled on, then the salty liquid is poured off after an hour[moa2006] |
| Rice wine (米酒) | [moa2006] |
| Green koji (綠麴) | The form Chen et al. studied used dochi (fermented soybeans)[moa2006][chen2010] |
| Starter | green koji (綠麴) in the Tanzi recipe; dochi (fermented soybeans) in the form Chen et al. studied |
Total time across the recorded steps: 2 months
What changes: Bamboo shoots are cut at the joints and soak in water
Output: soaked bamboo pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jiang sun is ma bamboo shoot cut at the joints, soaked, salted briefly and then packed into jars with rice wine and green koji for two months. In the form made with dochi (fermented soybeans), Lactobacillus plantarum takes over within a day. Made in 5 steps over 2 months. The longest step, steep in the jar, takes 2 months (Wang Qiyan (Tanzi Farmers' Association) 2006). Lactobacillus plantarum does most of the fermenting.
| Main step | 2 monthsReported[moa2006] | Steep in the jar |
|---|
Jiang sun is steeped with rice wine and green koji in the Tanzi recipe; the form studied by Chen et al. 2010 used dochi (fermented soybeans).
As a general hazard of bamboo shoots, a 2026 study of fermented bamboo shoots reports that raw shoots contain cyanogenic glycosides such as taxiphyllin, which can release toxic hydrogen cyanide if the shoots are not properly processed. The same paper says fermentation helps reduce these compounds through plant and microbial enzymes, but it studied another product. The method on this page soaks the raw shoots for 2 hours and has no boiling step [moa2006], and no source we read measures cyanide in jiang sun, so do not assume steeping removes it. Hong Kong's Centre for Food Safety advises peeling, soaking, cutting small and cooking bamboo shoots thoroughly in boiling water [cfs-hk]. Boil the pieces before eating them.
Every number is labelled with how it is known. How this atlas is made
The Ministry of Agriculture article describes a Tanzi farm women's group making jiang sun from lower-grade ma bamboo shoots in the early 2000s, as a taste remembered from grandmothers' time.
