(1) pot of water with pepper and salt to boil, let cool. Adequate amount of bean curd, wash and cut into sections, with kitchen towels to absorb the water or completely dry (if there is a large altar, the whole bean curd pickling can also be)

(2) pickle altar washed and dried the cool pepper salt water and bean curd into the altar, the water should be no more than the bean curd, but don't add full, try to account for the space of the altar of 3/4, and then add a bit of high white wine, like to eat spicy put a bit of dry chili, and finally seal the mouth of the altar with clean water and put cool and ventilated place 4 - 5 days, both edible.

2, practice two:

(1) first of all to a kimchi altar or can be sealed glassware, clean, ensure that no oil dry.

(2) fresh bean curd tear off the old tendons and wash, dry the surface of the water.

(3) Prepare a large clean pot, put the dried beans in it, and then put salt, according to 500g cowpeas: 250g of salt down it, and then rub the beans with salt until it turns bright green on it.

(4) Put all the bright green beans together with the salt into the pickle jar, and then pour in the cool water or mineral water, so that it is suitable for not over the beans.

(5) about a week will be able to, but will not be particularly sour, because the first set of salt is usually more sufficient, you can continue to pickle, but also can add chili peppers, cucumbers, radish pickling together.

3, practice three:

(1) Prepare a clean glass jar.

(2) fresh tender bean curd washed and dried skin moisture or wilted in the sun.

(3) Put the dried beans into the glass jar, sprinkle salt (in the ratio of 10:1) and cover with a sealed lid.

(4) Every day, shake the glass bottle so that the salt evenly stained on the beans, observe the color of the beans gradually from green to yellow, about two weeks can be eaten.