Whole pickled bamboo shoots with chili and vinegar (500g)

Ingredients:
Fresh bamboo shoots (70%); Water (19.9%); Salt (5.0%); Sugar (2.0%); Acidity regulator (INS260) (1.0%); Chili (1.0%); Garlic (1.0%); Mac mat fruit (0.1%).

Usage Instructions:
Kim Boi Whole Pickled Bamboo Shoots with Chili and Vinegar can be enjoyed in the following ways:
1. As a standalone dish: They are often eaten directly as a snack or appetizer, or incorporated into dishes such as salads, sandwiches, stir-fries, or grilled meals.
2. Served with rice: A popular accompaniment in many cultures, they pair well with plain steamed rice or rice balls.
3. Added to noodle dishes: They can be added to instant noodles, stir-fried noodles, vermicelli, or pho to enhance flavor and taste.

Storage Instructions:
1. Handling: If not consuming the entire jar at once, use clean chopsticks or a spoon to remove the bamboo shoots. Avoid using utensils that are greasy or contaminated with other foods, as this can accelerate spoilage and alter the flavor.
2. Storage: After opening, ensure the lid is tightly sealed to prevent the entry of bacteria and moisture. Store in a cool, dry place away from high temperatures and direct sunlight. For optimal shelf life and flavor retention, keep the product refrigerated.
3. Consume promptly: Although pickled bamboo shoots with vinegar and chili can be stored in the refrigerator, it is best to consume them within 1–2 weeks of opening the jar to ensure optimal flavor and quality.
Be sure to follow the guidelines above to ensure the pickled bamboo shoots retain their flavor and remain safe for consumption.