1

First of all, clear the sour beans. It is best to choose tender beans so that they will be crisp after pickling.

I only have a few sour beans to pickle this time, because they are the ones left over from cooking the day before, so it is too little to keep them and fry them again. It is a pity to throw them away, so I will simply pickle them and eat them later.

2

After the beans are cooked, put them in the sun for an hour or two, and when they are soft, they can be used.

Take advantage of the time of drying beans, you can prepare an empty glass bottle in advance as a pickling container.

Bottles for eating all kinds of sauces can be kept for later use.

Remember that the bottle must be washed and dried, and the container must be free of oil and water, otherwise the pickled things will go bad.

three

Pour a proper amount of water into the pot (you can also use rice washing water. It is said that the nutritional value of pickling with rice washing water will be higher and faster. )

Add some rock sugar to the pot. The function of adding rock sugar is to increase the brittleness of beans. At the same time, you can also add a little pepper, which can play a role in seasoning and sterilization.

In fact, I don't like adding pepper. I prefer to put garlic. Garlic should be crushed in advance, and then it can be marinated directly in the beans.

four

After the water in the pot is boiled, you can turn off the fire. After the boiled water is cooled, you can start pickling the beans.

five

In the glass bottle, first put in the beans. Put a layer of beans, sprinkle a little salt on it, and so on, so that each layer of beans is covered with a little salt.

Pay attention to control the amount of salt. Too much salt is not good for your health. Even if you put less, pickled things will spoil easily.

I can just add a little salt because there are few pickled beans this time.

The added beans should be compacted. At this time, you can add some prepared garlic to pickle them together, which also has the function of sterilization and disinfection.

six

Adding a little white wine is good for fermentation. If kimchi has been cooked at home before, the kimchi marinade before can come in handy. Take one or two spoonfuls of kimchi water and add it to the beans to pickle together, and the effect is better.

Look, the big pot in the picture below is the pickle brine left by my previous making sour beans. If pickle brine is well preserved, the longer it lasts, the better, and it can be used continuously for n years.

seven

All the materials are put away. Finally, pour in the boiled water that was originally cooled, cover it and put it in a cool and ventilated place.

It is best to cover the bottle mouth with a plastic bag for better sealing effect.

eight

Finally, you can put a label on the bottle and write down the date of manufacture for easy viewing. Generally, if it is hot every day in summer, it can be eaten in a week or so. If it is cold, it will take about half a month.