1. First of all, you need a pickle jar, 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, according to 500g cowpeas: 250g salt, then rub the cowpeas with salt until they turn bright green;

4. Put all the bright green cowpeas into the kimchi pot together with the salt, and then pour in the cool boiled water or mineral water, so that the cowpeas do not pass through.

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 foaming in the pickle jar, you can put in a few spoons of high white wine, such as Erguotou; if the pickle jar is already foaming, or add white wine to remove the foaming.