How to pickle sour cowpea? Steps of making sour cowpea.

1, pickled beans must be tender beans, and there should be no bugs and diseases, and their taste should be removed. Prepare a clean basin, add a proper amount of edible salt, and then pour boiling water to make salt water for later use.

2. Tie the prepared beans into small bundles with cotton thread, each of which is about one edible amount. Put the bundled beans into the cleaned sauerkraut jar in turn, put them in order, and then press them hard.

3. Break the prepared green peppers into small pieces and put them in a sauerkraut jar. Then pour the prepared salt water into the jar. Be sure to let the salt water drown the beans in the jar. Put a chopstick on the top floor to keep the beans from floating in the water.

4. Cover the jar, then cover it with a big cover, pour water along the jar and seal it, and finally put the jar in a cool and ventilated place for pickling.

After 5, 3 to 5 days, the beans in the jar can be fermented. Open the jar and you will smell a strong sour taste. The beans have turned dark green. At this time, the homemade sour beans are marinated and can be taken out for eating.