Green beans can be used to pickle sour beans, but they need to be cooked before pickling. If green beans are not cooked, they may cause food poisoning. Pickling is not recommended for this kind of food. Generally speaking, the choice of sour beans is cowpea.

Sauerkraut beans are a delicious dish with cowpea as the main ingredient and salt, wine, red pepper, ginger, garlic and pepper powder as the seasoning. This food tastes great. When pickling sour beans, the water of cowpeas must be drained, and the final pickled water should not be too much. The value of sour beans is also very simple. First, you need to pick tender beans, clean them, and then dry them in the sun for two or three hours. When the water in the beans is dry, you can start preparing for pickling. Put the beans in a small jar, then put a layer of beans, sprinkle a layer of salt, and arrange the beans in turn. Pour in water, drown the soybean milk, then cover it and leave it in the shade for a week or half a month, and you can eat it. Don't open beans many times during the curing process, which may affect the curing of beans. Of course, if you find an odor, you'd better open it to see if there is any problem.