1 First, wash the pickle jar or sealed glassware to ensure oil-free drying;

2. Fresh cowpeas tear off the old tendons, wash and dry the surface moisture;

3. Prepare a clean basin, put Jiangdou Gan in it, then add salt (it would be better if you can buy special salt for pickling), according to the salt of 500g cowpea: 250g, and then knead cowpea with salt until cowpea turns green.

4. Put all green cowpeas together with salt into the pickle jar, and then pour cold boiled water or mineral water, so it is advisable not to cowpeas;

5, it will take about a week, but it will not be particularly sour, because the first batch of salt is generally enough, you can continue to marinate; At the same time, pepper, cucumber and radish can also be added for pickling;