How to make sour beans at home_How to soak sour beans yourself

Many people will pickle a lot of sour beans by themselves when beans are just on the market every year. It can be seen that sour beans are very popular, but some people often fail to pickle them. The main reason for this is that they do not grasp some details. So details determine success or failure. So how do you make sour beans at home? How do you pickle sour beans yourself?

First, how do you make sour beans at home ? How do you soak sour beans yourself? To soak sour beans, you should choose thin, plump and firm fresh cowpeas. Don’t use cowpeas with worm eyes or spots. Only the sour beans soaked from these cowpeas will be crisp and delicious. The best container for pickling sour beans is a special kimchi jar. If you don’t have a kimchi jar, you can use glass bottles or other containers. It must be a clean container that can be completely sealed. Clean the containers you are going to use in advance and make sure they are free of any grease or oil. Finally, rinse with boiling water to disinfect, dry and set aside.

Second, wash the cowpeas with clean water and put them in the sun for about 1.5 to 2 hours, until the cowpeas become dry and soft. Add salt, peppercorns and minced garlic to the sun-dried cowpeas, knead them evenly, put them in a container and marinate for about 2 hours. The amount of salt used is about 5 times that of normal cooking, and the amount of peppercorns and minced garlic depends on personal taste. After 2 hours, pour in clean rice washing water to completely submerge the cowpeas, cover and seal the lid, and place it in a cool place for about 5 to 7 days to make sour beans. The most important thing in this step is to seal it well. If the container leaks, it will easily become smelly.

How to make sour beans at home_How to soak sour beans yourself? I believe you all know the answer after reading the above content. Use rice water instead of clean water, because rice water contains residual nutrients, the fermentation speed will naturally be much faster. The rice water we use is raw. If you are not sure, you can boil the rice water in advance and let it cool completely before pouring it into the container. In addition to pickling sauerkraut beans, the above method can also be used to pickle a variety of other pickled vegetables, such as carrots, cabbage, green peppers, cucumbers, mustard greens, water spinach stems, radishes and lotus root slices.