{"id":17718,"date":"2026-08-18T09:15:51","date_gmt":"2026-08-18T02:15:51","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17718"},"modified":"2026-10-23T16:06:35","modified_gmt":"2026-10-23T09:06:35","slug":"how-to-make-fermented-bamboo-shoots","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/how-to-make-fermented-bamboo-shoots\/","title":{"rendered":"How to Make Fermented Bamboo Shoots"},"content":{"rendered":"<p>Fermented bamboo shoots are a traditional Lao food made using a simple food preservation method. This process gives bamboo shoots a sour taste and helps preserve them for later use.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2\u20134 fresh bamboo shoots<\/li>\n<li>Clean water<\/li>\n<li>1\u20132 teaspoons of salt<\/li>\n<li>A clean container with a lid<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Peel the bamboo shoots and slice them into thin strips.<\/li>\n<li>Place the bamboo shoots in a clean container and press them down firmly. Add enough water to cover the bamboo shoots, then add the salt and close the lid tightly.<\/li>\n<li>Keep the container in a clean place away from direct sunlight. In warm weather, fermentation may take about 2\u20135 days. Once the bamboo shoots have reached the desired sour taste, they are ready to use.<\/li>\n<\/ol>\n","protected":false},"template":"","format":"standard","story-type":[126,261],"type-of-story":[269],"class_list":["post-17718","story","type-story","status-publish","format-standard","hentry","story-type-ingredients","story-type-lao-kitchen","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"A Traditional Way to Preserve Food","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17384,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,126]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/126"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17718"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17718"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}