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Vegetables from Guangxi, Yunnan, Guangdong, Sichuan, China
Sour bamboo shoot is made by cutting fresh shoots into strips and sealing them under water, with no salt, so that lactic acid bacteria sour them. In a Sichuan study the water fell from pH 5.73 to pH 4.81 in 28 days at room temperature. Suansun is a main ingredient of Liuzhou luosifen, and its distinctive odor draws consumers [guangxi2025].
| Bamboo shoot strips450 mL sterile water per bottle | Chimonobambusa szechuanensis strips 13 × 0.5 × 0.5 cm in a sealed plastic bottle (Sichuan study)[long2023] |
| Dendrocalamus latiflorus strips 10 × 0.5 × 0.5 cm in water in a ceramic jar (Guangxi studies)800 g of strips per 1 L jar | [guangxi2025][sbse2025] |
| Starter | spontaneous (or L. plantarum starter) |
Total time across the recorded steps: 28 days
What changes: The shoot shells come off and the shoots are rinsed and drained
Output: clean peeled shoots.
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
Sour bamboo shoot is made by cutting fresh shoots into strips and sealing them under water, with no salt, so that lactic acid bacteria sour them. In a Sichuan study the water fell from pH 5.73 to pH 4.81 in 28 days at room temperature. Suansun is a main ingredient of Liuzhou luosifen, and its distinctive odor draws consumers [guangxi2025]. Made in 4 steps over 28 days. The longest step, ferment under water, takes 28 days (Long Z 2023) and runs at 20–24 °C (Long Z 2023). Salt is 0 % (Long Z 2023). Enterococcus and Lactococcus and Lactiplantibacillus, Pediococcus, Lactococcus and Weissella do most of the fermenting.
| Main step | 28 daysReported[long2023] | Ferment under water |
|---|---|---|
| Temperature | 20–24 °CReported[long2023] | Ferment under water |
| Salt | 0 %Reported[long2023] | Ferment under water |
| Acidity | pH 5.7 → 4.81Measured[long2023] | Ferment under water |
Fermented in water with no salt, where suancai and most vegetable ferments use brine. The shoots are submerged in sealed vessels and soured by lactic acid bacteria that arrive on the shoots.
In the Sichuan bottles the nitrite in the liquid rose from 0.12 mg/kg on day 1 to 0.74 mg/kg on day 21 and was 0.19 mg/kg on day 28. Water-sealing favoured Firmicutes (lactic acid bacteria) in the Guangxi study, and tap water let Acinetobacter dominate, so the studies used sterile water. These are laboratory bottles, not a tested home method. Fresh shoots sealed under water with no salt depend on acid to hold back Clostridium botulinum, and the Sichuan bottles ended at pH 4.81, above the pH 4.6 limit. Snyder et al. say a vegetable ferment that fails to reach below pH 4.6 should be discarded. The Sichuan study reports no test for botulinum toxin. Raw bamboo shoots also contain cyanogenic glycosides, which can cause poisoning. Hong Kong's Centre for Health Protection says to cut them small, soak them and cook them thoroughly in boiling water, and these studies do not show that fermenting replaces that. Boil the finished shoots before eating them.
Every number is labelled with how it is known. How this atlas is made
Guan and colleagues (2020) call suansun a traditional salt-free fermented bamboo shoot that has been widely eaten as a cooking ingredient in south China for centuries [guan2020].
