4 hours ago, liuzhou said:
My instinct is to say that it's unlikely, but I really don't know. I've seen no mention of that locally.
The bamboo shoot is fermented in its own juices with just ambient yeasts.
There are a handful of restaurants selling home made luosifen in the US. How they get it I have no idea, but imagine they must be making it themselves.
This one (despite being Thai in origin) seems to fit the bill. Bamboo shoots + salt, then undergoing a lacto-fermentation (the acidity regulators are to stop the fermentation process at the time of packaging). It also features the distinct smell that seems to depend on the lacto-fermentation of certain amino acids ...
Now: where to get the river snails ... 😜
