The use of mesu as a pickle and as the base of curries is a long tradition in the hills of Darjeeling and the state of Sikkim in north-east India. Made with fermented bamboo shoots, this very popular pickle has a tangy and sour taste that is hard to forget.
Place all the ingredients in a bowl and mix until well combined.
Spoon into a sterilised jar. Cover the opening with a piece of muslin (cheesecloth), then secure the lid.
Store in a cool dark place for at least 6 hours, until pickled to your liking; the fermented bamboo shoots will keep for up to 4 weeks. During this time, the flavour will keep getting stronger, and the shoots more tender.
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