If you did not process your harvested bamboo immediately, it may be harder in texture. So, first trim off the bottom of the bamboo.
Split the bamboo in half.
Then remove the outer layers of the bamboo to get the core of the bamboo shoot.
Take the core of the bamboo shoot out.
Now slice it lengthwise down the center.
Then slice those pieces in half.
Then slice the bamboo to your desired thickness. Keep in mind that if you slice it thick, you need to blanch it longer. These instructions are based on bamboo that has been sliced on the thinner side.
Add salt to some water and bring it to a boil. Once boiling, add the sliced bamboo shoots.
Let this boil for 10 minutes. Make sure to boil it longer if your pieces are thicker.
After 10 minutes, take the bamboo out of the water and place it into ice water.
Let your bamboo soak overnight. This is an important step. If you skip this step then the toxins will not be removed and you will taste them.
The next morning drain them from the water and they are ready to be used in recipes.
