Fermentation method of sour bamboo shoots for Liuzhou snail rice noodles

The invention discloses a fermentation method of sour bamboo shoots for Liuzhou snail rice noodles. The fermentation method comprises the following steps: peeling off bamboo shoot shells of bamboo shoots picked on the same day, longitudinally cutting the bamboo shoots without the shells into two parts, removing white floccules of bamboo shoot cores, performing cutting into bamboo shoot strips, performing soaking in edible salt water with the mass percentage of 2-5% for 2-5 hours, performing washing with clear water for 2-4 times, and performing airing to obtain pretreated bamboo shoots; mixing100 parts by mass of the pretreated bamboo shoots with 1-2 parts by mass of capsicum frutescens, 1-2 parts by mass of ginger slices and 2-4 parts by mass of minced garlic, performing kneading for 1-2hours, performing sealing, performing putting into a refrigerating chamber, performing standing at the temperature of 2-5 DEG C for 5-10 hours, adding the edible salt water with the mass percentage of 1-2%, performing inocula