Pickling step
1. After fresh cowpea is washed, remove the wormhole and both ends of cowpea. You can also directly choose tender cowpeas for pickling, so that these external factors will be less. After the treatment, put it aside to drain the water, add a proper amount of water to the pot, heat it to boil, add a proper amount of salt, and then overheat it after the salt is completely melted. Let the water cool.
2. Bundle the drained cowpea with the prepared wool rope, and the amount of each bundle is about the amount of each subsequent consumption. Then, put the processed cowpeas in a sterilized pickle jar and put them in order, preferably squeezing them by hand every time, so as to ensure that the direct distance of cowpeas is reduced and more cowpeas can be pickled.
3. After the cowpea is stored, you can clean the accurately placed green pepper, cut it into small pieces and put it in the pickle jar as seasoning. After adding the green pepper, pour the cooled salt water into the pickle jar. The amount of salt water should be enough to submerge cowpeas, so as to avoid the exposed cowpeas from contacting with air, causing oxidative rot and waiting for salt water.
4. After all the pickles are processed, the pickle jar can be sealed and preserved. In order to ensure the perfect sealing of the jar, it is best to add a big lid, and then pour clean water around the lid, so that the sealing will be better. Then, store the pickled cowpea in a cool and ventilated place.
You can eat it in a week or so. At this time, if you open the pickle jar, you can find that the pickled cowpea will have a special sauerkraut flavor, and the pickled cowpea will show a dark green color, so the cowpea at this time can be safely eaten and can play an appetizing role.