Fig. 5

Kechui-nnang is another type of bamboo shoots fermentation widely practiced by the Zeme tribe. a For this method of fermentation, grown tall bamboo shoots are collected; this bamboo shoot is in between becoming full bamboo but still the shoots are edible, the lower part is a grown bamboo but upper part is still remain shoots. b After cutting the tall shoots, the shoots are gathered in one place and the sheaths are removed. c Bamboo shoots are washed with water before taken to home. d Clean bamboo shoots is kept in traditional basket or shaken and taken to home. e Upon reaching home, clean bamboo shoots are unloaded and kept in traditional tray. f One by one, bamboo shoots are cut into equal size (vertical) and loaded in conical bamboo basket. Photo credit Heuchuneng and Catherine