2. Dry the washed cowpea horn and cut it into small pieces for later use.
3. Put the beans into a container, put a small amount of refined salt into the chopped cowpea and lay it layer by layer, sprinkle a small amount of surface salt on each layer, and fill it up and compact it. Then put on disposable gloves, turn over and stir well, then rub salt and cowpea with a little force, mix well, seal without adding water, and marinate by beans themselves.
4. Pour in the millet pepper and garlic, let the salt be evenly wrapped on the cowpea, and then gently mix well.
5. Prepare glass bottles. After the cowpea is poured into the bottom of the bottle, a small amount of pickled water will soon be poured out.
6. Completely seal the container with plastic wrap and seal the container with a lid to ensure absolute air isolation! You can eat it in two weeks or a month.