Khorisa (Fermented Bamboo Shoot Pickle)

Name: Khorisa (Fermented Bamboo Shoot Pickle)
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Assamese
Ingredients: 1 kg tender bamboo shoot; 1 tbsp Salt; 2 tbsp mustard oil; 1 tsp dried red chilli flakes; 0.5 tsp Mustard seeds

Tender bamboo shoot sliced fine, packed into a jar and left to ferment for weeks, producing the pungent souring agent central to Assamese and tribal cooking.

🇮🇳India· Assam

Prep: 30 min
Cook: 0 min
Total: 30 min
Servings: 10
Difficulty: Medium
Calories: 40 kcal

Ingredients

0 of 5 gathered

Servings

1 kg tender bamboo shoot — peeled and finely sliced
1 tbsp Salt — for the ferment
2 tbsp mustard oil — for serving
1 tsp dried red chilli flakes — for serving
½ tsp Mustard seeds — for serving, crushed

Equipment

•Airtight jar
•Grater or knife for slicing bamboo shoot

Nutrition

Per serving, approximate

Calories: 40 kcal
fat: 2 g
carbs: 5 g
fibre: 2 g
protein: 1 g
calories: 40 kcal

Instructions

1
Peel the outer layers off the bamboo shoots to find the tender core.
2
Finely slice or grate the bamboo shoot into thin shreds.
3
Pack the shredded bamboo tightly into a clean, dry glass or ceramic jar.
4
Sprinkle in the salt and press down firmly. Ensure the shoots release liquid and stay covered.
5
Seal the jar. Leave it in a warm, dark place to ferment for 2–4 weeks, pressing it down occasionally.
6
Once it turns sour and pungent, the khorisa (fermented bamboo shoot) is ready. Store it in the fridge.
7
To serve, mix a portion with raw mustard oil, crushed mustard seeds and chilli flakes as a side pickle.