1. 5 kilograms of beans, a well-sealed container and 5 packets of salt.

2. Prepare a well-sealed container, rinse the container with water and dry it.

3. Prepare fresh beans, remove the old tendons from the beans, rinse them 2-3 times with water, dry them slightly, and then cut them into sections with a knife.

4. Put the chopped beans into a large bowl, then pour in the salt, preferably salt for pickling, and mix well, where the ratio is beans:salt= 2: 1. After adding the salt, rub the beans with your hands until they turn bright green.

5. Place the beans in the pot with the salt in a pre-prepared container and pour in water or mineral water until the water is just above the beans.

6. Seal the container and wait for it to ferment. The time is usually around 7 days.

7. In the process of pickling, you can add red pepper, peppercorns, ginger, perilla and other ingredients to flavor the beans, as well as cucumber and radish. Marinate together.

8. In the process of pickling bean curd, you can put a few spoons of white wine with high alcohol content, such as Erguotou, to prevent the pickled bean curd from foaming. If there is already foam in the container, you can still add a few spoons of erguotou to remove the foam.