How to pickle sour beans best?

Sour beans can improve appetite, and because summer is the peak season for beans, the price is very cheap. It is very cost-effective to pickle them by yourself, and it can also ensure health and hygiene. Various auxiliary materials can also be selected according to your own taste, but it is best not to pickle too much at one time, otherwise it will easily deteriorate. So how to pickle sour beans best?

First, how to make pickled sour beans taste best? Put salt in a cooking pot. I use coarse salt, but ordinary cooking salt will also work. Add sugar, white vinegar and star anise, pour in clean water, cover the pot and bring to a boil. Pinch off both ends of the cowpeas and tie them into a knot. Put the cowpeas in a glass bottle. To add some flavor, I put in a few pieces of red pepper. After the boiling water has cooled, pour it into a glass bottle, cover it with a lid, and put it in the refrigerator (if the weather is not hot, you don’t have to put it in the refrigerator). After more than 20 days, it will be pickled.

Second, prepare a jar , either glass or ceramic will do, as long as it is clean and well sealed. Wash the cowpeas (green beans) cleanly and dry them in the sun to slightly dehydrate them so that they will not deteriorate easily. 3. Prepare the brine for pickling sour beans: Put an appropriate amount of clean water in the pot, the amount of water should be enough to soak the cowpeas. Add an appropriate amount of salt (the ratio of salt to water: 1:50), that is, 1000 grams of water and 20 grams of salt. You can try the taste and it can be much saltier than usual when cooking. Add a little pepper to enhance the flavor and a little rock sugar. Bring to a boil over high heat, stir until seasonings are dissolved, cook for one minute, turn off heat, and set aside to cool. Put the cowpea into the kimchi jar, add garlic for sterilization, chili for flavor, and ginger for aroma, then pour in the prepared salt water, and finally add a little strong liquor (liquor will ferment faster and will not produce white foam). Cover the jar and seal it tightly. It can be eaten after being pickled for a week. If you are not in a hurry, pickle it for 20 days to make it more flavorful and crispy.

What is the best way to pickle sour beans? The above is an introduction to the pickling method. The jar must be sealed tightly to prevent air from entering and inhibit the growth of bacteria. Also, the raw materials can only ferment quickly and produce lactic acid bacteria in the absence of oxygen. Under the action of a large amount of lactic acid bacteria, the sugar and trace substances in the cowpeas are converted into lactic acid, thus forming the unique sour and spicy flavor of sour beans!