What are the methods of making pickled Jiang beans?

Jiang beans are not unfamiliar to most people, because this vegetable appears very frequently in life and is an indispensable delicious ingredient for people. There are many ways to eat Jiang beans, among which pickled Jiang beans are the most famous and most popular. This dish is fresh and delicious, and very suitable for eating with rice. Let’s take a look at the methods of pickled Jiang beans. I hope everyone can understand.

Pickling is the process of allowing a large amount of salt to penetrate into the food tissue to preserve the food. These pickled foods are called pickled products. Salt-pickled products include pickled vegetables, pickled meat, pickled eggs, pickled beans, etc. To pickle beans, select 5 kg of fresh and tender beans, wash and dry them, add salt and knead them gently, and let it rest for a while. Place the beans in a container, one layer on top of another, sprinkle a small amount of salt on each layer, fill it up and compact it, do not add water, seal the container, and let the beans marinate by their own water. Eat it after 10 days.

Method 1: 1. First, you need a kimchi jar, preferably a sealed glass container, wash it clean, and make sure it is oil-free and dry. 2. Tear off the old tendons of fresh cowpeas, wash them and dry the surface moisture. 3. Prepare a large clean basin, put the dried cowpeas in it, and then add salt (it would be better if you can buy salt specially for pickling). For every 500g of cowpeas, add 250g of salt. Then rub the cowpeas with salt until they turn emerald green.

4. Put the emerald green cowpeas together with salt into the kimchi jar, then pour in cold boiled water or mineral water until the cowpeas are covered. 5. It will only take about a week, but it will not be particularly sour because the first batch of salt is usually sufficient and can continue to be pickled. At the same time, you can also add peppers, cucumbers, and radishes to pickle together. Other ingredients, such as Sichuan pepper and perilla, can be added in appropriate amounts according to personal taste. 6. To prevent white foam from growing in the kimchi jar, you can put in a few spoons of strong liquor, such as Erguotou; if white foam has already grown in the kimchi jar, still add liquor to remove the foam.

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