Homemade Sour Bean Curd

Materials

Long Bean Curd 500-750 grams of about;

Water 1500 grams of water (the amount of water should be decided according to the size of the container);

Salt is about 3-5% of the amount of water. (the amount of water depends on the size of the container, salt is about 3-5% of the amount of water);

Salt 50g;

Peppercorns 1 small handful (the peppercorns are put in order to add a special aroma, a little more or less does not matter).

High-altitude white wine (sorghum wine) 50 grams (put some high-altitude white wine can help fermentation, kimchi bacteria is actually from the sorghum wine koji, but also can inhibit the growth of stray bacteria, increase the aroma of kimchi. High-altitude white wine is usually more than 50 degrees.)

How to do it?

1. Wash the long bean curd and dry the surface thoroughly. Use a clean and oil-free pot with water, about 1500 ml of water with 50 grams of salt, then add a handful of peppercorns, bring to a boil and continue to cook for 2 minutes, thoroughly cooled is the soaking water of the bean curd. (Adjust the amount of water and salt appropriately according to the size of the container.)

2. Roll the long bean curls and place them in the kimchi altar, add the cooled peppercorn brine and make sure that the bean curls are completely submerged! Put well into the altar to pour a high degree of white wine, altar mouth cover cover, in the kimchi altar outside of the upper edge of the mouth filled with water, play a role in sealing. Place the jar in a cool, ventilated place. (The water on the upper edge of the mouth will evaporate, and should be replenished in a timely manner to maintain the seal of the kimchi altar)

3,Summer storage of about 5-7 days or so can be, the longer the time, the more acidic flavor is the more intense. When the time comes, you can open and taste the flavor, and if it is not sour enough, you have to extend the time again. The soaked beans can be eaten directly, but it's best to chop them up and fry them before eating them for a healthier, better flavor.

Tips?

1. Bean curd should be selected with green color, no insect eyes, hard and crisp fresh young bean curd. The white varieties are not crisp enough and should not be chosen. Bean curd is cleaned, to dry thoroughly, can not have raw water.

2. The container of the soaking bean curd must be clean, not oiled, not raw water, or scalded with boiling water.

3. After the water for pickling bean curd is prepared, it should be thoroughly cooled before use.

4. Always make sure that the string beans are completely submerged by the brine, and the top edge of the pickle jar should always have water in it to act as a seal.

5. The chopsticks used to pickle the pickled string beans should be kept clean and not oiled to prevent the growth of stray bacteria and spoilage.

6. The used original juice can be used again and again, replenish the water in the same way as at the beginning, with pepper water, salt, sorghum wine for replenishment, you must wait until the water is completely cooled before adding. It is best to replenish the sorghum wine (about half a tael) after every 3-4 infusions.

7. Soaked beans can be eaten directly, but it is best to quickly fried before eating healthier and better flavor.

8. If there is white foam on the top of the marinade, you can use a spoon to scoop it up and throw it away, but if you are not sure, you can strain the marinade out and bring it back to a boil to cool it down before using it.

9. If the beans begin to rot and stink, it means that your kimchi juice is not ready, it may be mixed with raw water, or not completely sealed, you need to pour out and start again.