How to pickle beans

Green bean kimchi is deeply loved by people in daily life. It is very sour and delicious. It is a good choice whether it is used for family gatherings or entertaining friends. Its production method is also very simple and easy to learn. Just prepare the necessary ingredients and follow the given steps step by step to complete the pickling. Friends who want to learn can try to make it themselves.

step:

1. Wash and cut the beans, wash the jars and bottle caps, put them in boiling water to sterilize, and take them out when you need them;

2. Pour water, vinegar and salt into the pot and stir evenly until the salt dissolves;

3. Remove the jar from the boiling water and add 2 cloves of garlic, 3 peppercorns, and 1/2 teaspoon of red pepper flakes;

4. Then add the beans and pour the marinade to the mouth of the bottle (not too much), and cover the bottle with the lid. Add water to the pot and let it boil, then put the bottle into the boiling water and take it out after 10 minutes;

5. Cool it with a towel and put it in the refrigerator. Eat it after one week.

Method 2

1. Put water in a pot, add pepper and salt, bring to a boil and let cool. 1. Wash and cut beans into sections, dry them with a kitchen towel or let them dry completely (if you have a large jar, you can also use the whole beans). 2. Wash and dry the kimchi jar, put the cold pepper salt water and beans into the jar. The water should cover the beans, but don't fill it up. Try to take up 3/4 of the jar's space. Then add some high-proof liquor. If you like spicy food, add some dried chilies. Finally, seal the jar with clean water and place it in a cool and ventilated place for 4-5 days. 3. This is pickled. When eating, add some minced meat and minced garlic, stir-fry and then eat. The pickling time for kimchi should be short, just enough to absorb the flavor. If you pickle it for too long, it will rot. The best container for making kimchi is a special kimchi jar with a concave water tank. You can also use a wide-mouth sealable bottle, but it is best not to use a plastic bottle. When making it, first clean the jar, blanch it with boiling water, dry it, put in cold boiled water and salt (usually one bowl of water and one teaspoon of salt), then put in pepper, garlic, chili, and white wine to make the brine, then wash and dry the vegetables to be pickled (sour beans) for a day, cut them into strips, pieces, or shreds (the sour beans can be rolled up and placed directly in the jar), put them in the jar, seal the jar, and place it in a cool place for 7 to 10 days (the newly made kimchi brine needs to be soaked for a few more days, but it won’t take so long in the future), then you can take it out and eat it. The vegetable raw material for kimchi can be only one kind, or it is better to mix and soak multiple vegetable raw materials. For example, cabbage, cucumber, radish, Chinese cabbage, beans, lettuce, young ginger, etc. can all be soaked in the jar together. This way, the taste will be particularly delicious. After the kimchi in the jar is soaked and eaten, the remaining kimchi sauce can be used again and can be eaten after adding new ingredients in two or three days. If the kimchi tastes bland, you can add some salt to the marinade; if it tastes too sour, you can add some white wine.