Ingredients

Long bean curd Moderate

Salt Moderate

Garlic Moderate

Methods/Steps

First of all, you need to clean the pickled bean curd. It's best to pick tender string beans so that they will be crisp when pickled.

I have only a few pickled string beans to pickle this time, because it is a few left over from the previous day's cooking, and it is too little to keep and fry another meal, and it is too much of a shame to throw them away, so I simply used them to pickle them and eat them later with rice.

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After the beans Sin, put it in the sun for an hour or two, and wait until the beans become soft, you can use it.

Taking advantage of the time slot, you can prepare an empty glass jar in advance, as a container for pickling.

You can keep the bottles you normally use for all kinds of sauces.

Remember that the bottle must be washed and dried, and make sure that the inside of the container is free of oil and water, otherwise the marinade will be bad,

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The pot poured into a moderate amount of water (you can also use rice water, it is said that with rice water marinade will be more nutritive value, and faster.)

Add a little rock sugar to the pot. The purpose of adding rock sugar is that it will increase the crunchiness of the bean curd. You can also add a little bit of peppercorns for flavor and sterilization.

I actually don't like to add peppercorns. I prefer garlic, which should be crushed in advance and then put directly into the beans to marinate together.

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When the water in the pot boils, you can turn off the heat. Once the boiled water has cooled, you can start pickling the dal.

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In a glass jar, start by placing the dal. When you put a layer of string beans, sprinkle a little salt down, and so on, so that each layer is covered with a little salt paste.

The amount of salt you put in the jar should be controlled, too much is too salty for your health. Put less also can not, pickled things easy to bad.

I personally because of this pickled beans are very little, so just a little bit of salt can be down.

Put in the beans to be compacted, then Hou can add a little prepared garlic together with the pickle, also has the role of sterilization.

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Add a little white wine, conducive to fermentation. If you have made kimchi type at home before, the previous kimchi brine can come in handy. Take one or two spoons of kimchi water and add it to the beans and pickle them together for better results.

Look, the big jar in the picture below is the kimchi brine left over from when I used to make pickled string beans. The longer the kimchi brine lasts, the better, and you can use it for years and years.

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All the ingredients are put in place, and finally poured into the original cooled boiled water, covered, placed in a cool ventilated place on it.

It is best to add a layer of plastic bag at the mouth of the bottle to seal it better.

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8

Finally, you can label the top of the bottle with the date it was made for easy viewing. Usually, if it's hot in the summer, it's ready to eat after marinating for about a week. If it's cold, it'll take about half a month.