1, pot of water with peppercorns and salt to boil, let cool

2, bean curd, wash and cut into sections, with a kitchen towel to absorb the water or dry completely (if there is a large altar, the whole bean curd can be drowned)

3, kimchi altar washed and dried

4, the cool peppercorns and water and bean curd put into the altar, the water should be no more than the bean curd, but don't fill up, try to occupy 3/4 of the altar space, then add some high degree of white wine. altar space, and then add some high degree of white wine, like to eat spicy put some dry chili, and finally with clean water to seal the mouth of the altar, placed in a cool ventilated place for 4 - 5 days can be

Raw materials: raw materials:

Tender cowpeas 2 kg, 100 grams of green chili pepper, 100 grams of red chili pepper, 160 grams of table salt.

Soaked Cowpeas

Soaked Cowpeas

Making Methods Editor

(1) Pick fresh young cowpeas, wash and cut them into small sections of about 5 cm, put them into water to boil for a little while, lift them up and spread them out to dry and cool, put them into the kimchi altar, and put in the cleaned and drained chili peppers.

(2) Boil 1 kilogram of water, add salt, and pour it into the kimchi jar after cooling, submerging the cowpeas.

(3) Hold cooled boiled water on the rim of the altar and seal it with a lid. it will be ready for consumption in about 10 days.

1.First of all, you need a kimchi altar, preferably a glass vessel that can be sealed, washed and cleaned to ensure that it is oil-free and dry.

2. Tear off the old tendons from the fresh cowpeas and wash and dry them.

3. Prepare a large clean pot, put the dried cowpeas in it, then put salt in it (if you can buy salt for pickling, it would be better), according to 500g cowpeas: 250g salt, and then rub the cowpeas with the salt until the cowpeas turn bright green;

Pickled Beans

Pickled Beans

Pickled Beans

4. Put all of the cowpeas, which turn bright green, together with the salt, into the pickle. together with the salt all into the pickle jar, and then pour in cool boiled water or mineral water to the extent that it doesn't cover the cowpeas.

5. a week or so on the line, but will not be particularly sour, because the first set of salt will usually be more sufficient, you can continue to pickle; at the same time you can also add chili peppers, cucumbers, radish pickling; other, such as peppercorns, perilla and so on, according to the individual taste of the appropriate amount of put.

6. In order to prevent the kimchi altar to grow white foam, you can put a few spoons of high white wine, such as two pots of head; if the kimchi altar has grown white foam, or add white wine in order to remove the white foam.