2. Slice the fresh ginger, prepare garlic cloves, dried red chili peppers, peppercorns, and white vinegar; cut the cowpeas into long segments;
3. Put a jar of cooled boiled water in the pickle jar. After cooling, pour in cowpeas, garlic cloves, fresh ginger slices, peppercorns, dried red chili peppers, white vinegar, and gently stir with clean chopsticks;
4. Put a bowl over the mouth of the kimchi altar, and pour in the boiled water, which is not only sterilizing, but also serves as a waterproof seal;
5. 5 days later, when you open the altar lid, a refreshingly fragrant sour spot will come out; take the right amount of sour cowpeas to make a sour bean stir-fry with minced pork!
1. cowpeas remove the head and tail, clean, dry and spare.
2. Prepare a container that can be sealed, either a glass jar or a plastic jar with a lid. Clean and dry for later use.
3. Prepare boiling water, boil it, let it cool and add a good amount of salt, the water is salty. Add a little pepper and a pinch of star anise.
4. Soak the whole dried cowpeas in the prepared salted water, which needs to overflow the cowpeas.
5. After sealing, put it in a cool place and wait for a few days, the cowpeas will turn from green to gray-green, then you can take them out and eat them. If it's not sour enough, it's probably the ratio of the seasoning.