Accessories: about 50g of pepper and 50g of garlic.

Practice:

Buy fresh beans in the market, and the beans must be tender, otherwise they will not be crisp enough;

Choose a flooded container, preferably some earthenware jars specially flooded with pickles. If not, you can also find a larger glass jar. Important points to remember: the container must be cleaned and must not touch any oil. Otherwise, flooded things will easily break down;

Clean the beans and put them in the sun for about one and a half to two hours until they are dry and soft.

Put the sorted beans in a container and soak them in salt, pepper and garlic for about two hours (about 50g of pepper and garlic each) (salt is about five times more salty than usual). Then pour the remaining water from washing rice until the beans are completely submerged.

Seal the container filled with beans with a lid and put the container in a cool place. Store for about 5-7 days. The container must be sealed, otherwise, the beans made from the leaking jar will stink easily. )

If you want to eat sour beans quickly, you can put the container with beans in a sunny place for half a day! Then put it in a place where dew can be drenched at night for one night. You can eat it in about a day and a half. Remember to use rice washing water to soak the sour beans, because the sour beans soaked in rice washing water are naturally wheezing, and such sour beans do not hurt the stomach. If you soak things with vinegar or other things, it will be bad for your stomach.