How to make kimchi cowpeas_How to make kimchi cowpeas_How to make kimchi cowpeas

Cowpea is a vegetable that is available in large quantities in the summer, so the price of ginger will be relatively cheap in the summer, which is very good for people who like to eat cowpea. Because they can buy a lot of cowpeas and take them home, and then make cowpea kimchi, because cowpea kimchi has a good appetizer effect. Moreover, cowpea kimchi, like other kimchi, has a sour taste and can be added to some dishes to enhance the flavor. So what is the method of making cowpea kimchi?

Ingredients

2500g cowpea

200g baby cabbage

250g green pepper

150g red pepper

Excipients

120g coarse salt

1 After buying the cowpeas, pick out some of the thicker ones. Just like these two, don’t keep the thicker one on top and take the thinner one on the bottom.

2 Then put it in a large bamboo plate and place it in a sunny place to dry it. Dry the baby cabbage and green and red peppers in the sun to remove moisture.

3 Boil a pot of water and wash the kimchi bottle with boiling water.

4 Then add the coarse salt. If you want the kimchi to be saltier, add more salt. If you want the kimchi to be sour, add less salt.

5 Then pour in boiling water to dissolve the coarse salt. Then keep the water in the bottle at room temperature before use.

6. Tie the sun-softened cowpeas into small bunches.

7Then place them neatly into the kimchi bottle.

8 Finally, use two bamboo chopsticks to make a cross at the mouth of the bottle to prevent the vegetables inside from floating up, then pour salt water into the bottle until all the vegetables are completely covered.

Precautions

When eating kimchi, you must use special chopsticks and be sure not to bring oil with you to prevent oil and raw water from entering the jar. Kimchi cannot be stored for a long time and should be eaten as soon as it is soaked.

Method 2

Ingredients

A handful of fresh beans and a few chunks of ginger

Sichuan peppercorns, raw chili peppers, or a little garlic, a basin of cold boiled water

A jar of white wine

Half a packet of salt

Steps to make Sichuan pickled cabbage and sour beans

1. First prepare the jar and the vegetables you want to pickle! Beans or radishes are fine! Wash the peppers, ginger, peppercorns, and beans and drain them without oil! Boil water and let cool in a pot for later use

2. Wash the jar, drain the water, and put in the vegetables to be pickled and these ginger, pepper and chili peppers

3. Then add half a packet of salt and a few drops of white wine, and finally pour cold boiled water in to cover it and then put on the lid! There is a circle of grooves outside the lid! Add some clean water to seal the jar!

4. After marinating for about a month, you can pick it out, rinse it with water, cut it into small pieces and stir-fry it with minced meat or stir-fry it plain! It is so sour and refreshing to eat with rice!

5. Delicious