How to make dried sour cowpeas (super simple) delicious

Method/Steps

1

First, clean the sour beans. It is best to choose tender beans so that they will be crispy after marinating.

I only have a few pickled beans to pickle this time, because they are a few left over from cooking the day before. It would be too little to save for another meal, and it would be a pity to throw them away. , just pickle it and eat it later.

2

After the beans are cooked, place them in the sun for an hour or two. When the beans become soft, they can be used.

While the beans are drying, you can prepare an empty glass bottle in advance to use as a pickling container.

You can keep the bottles you usually use for various sauces for later use.

Remember that the bottle must be washed and dried, and there must be no oil or water inside the container, otherwise the pickled food will be damaged.

3

Pour an appropriate amount of water into the pot (you can also use rice water. It is said that the nutritional value of marinating in rice water will be higher and faster.)

Add a little rock sugar to the pot. The function of adding rock sugar is to increase the crispness of the beans. You can also add a little peppercorns for seasoning and sterilization.

Actually, I don’t like to add Sichuan peppercorns. I prefer to add garlic. The garlic needs to be crushed in advance and can be marinated directly with the beans later.

4

After the water in the pot boils, you can turn off the heat. After the boiling water has cooled down, you can start pickling the beans.

5

In the glass bottle, first put the beans. Place a layer of green beans, sprinkle a little salt on it, and so on, so that each layer of green beans is covered with a little salt.

Be careful to control the amount of salt. Adding too much is too salty and is not good for your health. It won't work if you add too little, as the pickled food will easily spoil.

Since there are very few pickled beans this time, I just add a little salt.

The added beans should be compacted. At this time, you can add a little prepared garlic and marinate them together, which also has the effect of sterilization and disinfection.

6

Add a little white wine to facilitate fermentation. If you have made kimchi before at home, the kimchi brine you made before will come in handy. Take one or two spoons of kimchi water and add it to the beans to marinate them together for a better effect.

Look, the big jar in the picture below is the kimchi marinade I left over from making sour beans before. If the kimchi stew is stored well, the longer the better, and it can be used continuously for N years.

7

After all the materials are placed, pour in the boiling water that was originally cooled, cover it, and place it in a cool and ventilated place.

It is best to cover the mouth of the bottle with a plastic bag to achieve a better sealing effect.

8

Finally, you can put a label on the bottle and write the date of production for easy viewing. Generally, if the weather is hot in summer, it can be eaten after marinating for about a week. If it gets cold, it will take about half a month.