1, the bean horn for pickling sour cowpeas must be selected as tender bean horn, and there should be no insect eyes or diseases, and all his mouth flavors should be removed. Prepare a clean basin, put in the right amount of edible salt, and then pour boiling water to make brine for spare.

2, the prepared bean curd with cotton thread tied into small bundles, each of which is about a serving size can be. Put the bundles of bean curd in turn into the treated sauerkraut jar, yard neatly, and then press hard.

3, the ready, green chili pepper broken into small pieces after also put in the sauerkraut altar, and then ready to pour the brine into the altar, be sure to let the brine submerged altar in the bean curd, in the top of a chopstick to put the bean curd pressed to prevent the bean curd from the water to float.

4, cover the altar of that, and then in the outside of the big lid cover, pour water along the altar side, play a sealing role, and finally put the altar in a cool and ventilated place for pickling.

5, 3 to 5 days later, the altar will be able to fermentation is complete, open the altar, will smell a strong sour flavor, and the beans have turned dark green, this time the homemade pickled bean curd is also pickled can be taken out to eat.