Water should be based on the size of the container to determine the amount of salt is generally saltier than usual cooking about five times the portion can be.
Adding rock sugar can make the bean curd more crispy, the flavor is also more delicious
To 1000 ml of water as a unit of counting:
Water (1000 ml) + salt (50 grams) + rock sugar (40 grams)
2, bean curd is clean, put in the sun for about 1 hour to dry and soft.
3, be sure to keep the marinade water submerged.
After filling the container, it's best to put a heavy piece of weight on top of the beans and then put the lid on.
The container must be sealed well, with the lid on and then sealed with clear glue.
Put the jar in a cool place and store it in the summer for about 5-7 days before you can eat it. By 10 days, the sour flavor is much stronger.
(The container must be sealed well, otherwise the bean curd made by the leaky jar will be easy to smell.)
After about 10~ 15 days, open the lid and you can smell a very fragrant sour smell. If you think it is not sour enough, you can pickle it for a few more days. The pickled beans become yellowish green, the water is also relatively turbid, if there is some white froth floating in the top is normal. （It is normal to have some white foam floating on the top. (Add some white wine to avoid the white foam.) Keep the chopsticks you use for pickled string beans clean and use special chopsticks. The used juice can be reused.
(The container for pickling can be a special altar or a large, wide-mouthed glass jar; plastic bottles are not recommended. The containers must be cleaned, free of water and oil, scalded with boiling water or sterilized and dried in a sterilized dishwasher.)