1. Use a clean and oil-free pot to boil water, add salt and rock sugar to prepare.

The amount of water should be determined according to the size of the container. Generally, the amount of salt is about five times saltier than usual for cooking.

Adding rock sugar can make the beans crisper and more delicious

Based on 1000 ml of water:

Water (1000 ml) + salt (50 g) + rock sugar (40 g)

2. After cleaning the beans, place them in the sun for about 1 hour until they are dry and soft.

3. Be sure to keep the pickling water submerged in the beans.

After installing the beans, it is best to put a heavy object on the beans and then close the lid.

The container must be sealed, and the lid must be closed and sealed with transparent glue.

Put the bottle in a cool place and store it for about 5-7 days in summer before eating. By 10 days, the sour taste will become stronger.

(The container must be sealed, otherwise the beans made from a leaky jar will easily stink.)

After about 10 to 15 days, you can smell it when you open the lid. A very fragrant sour smell. If you feel it's not sour enough, you can marinate it for a few more days. The pickled beans turn yellow-green and the water is relatively turbid. It is normal if there is some white foam floating on it. (Add a little white wine to avoid the appearance of fine white foam.) The chopsticks used to pick up the sour beans should be kept clean and use special chopsticks. The used juice can be reused.

(You can choose a special jar for the pickling container, or you can use a large wide-mouth glass bottle. Plastic bottles are not recommended. The container must be clean, water-free and oil-free, scalded with boiling water or Sterilize and dry cupboards.

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