How to make pickled beans?

After being pickled for a long time, the beans are sour and delicious, with a better taste. They can be paired with other vegetables or meat to make a variety of delicacies, which are very good with rice. The amount of salt used when pickling sour beans is very critical. If too little salt is used, the sour beans are prone to pickling failure, and too much salt will slow down the fermentation speed and make the taste saltier. How to pickle sour beans, today we will learn this exclusive method!

Contents of this article

1. How to soak sour beans

2. How to make sour beans

3. How much salt should be added to 10 catties of sour beans?

How to pickle sour beans

When pickling sour beans, you need to wash the beans and dry them overnight. The next day, put them in a pickle jar or glass bottle, add boiled water and white wine, pour a little water on the edge of the jar, seal it and pickle for more than 10 days. Long-term pickling can metabolize nitrite, which is more beneficial to health.

Prepare ingredients: boiled water, salt, beans, kimchi jar or sealed glass jar, and strong liquor.

1. Wash the beans and place them in a cool and dry place to dry overnight to fully dry the moisture on the surface.

2. The next day, place the beans in a kimchi jar or a sealable glass bottle and add salt.

3. Add boiled water and a small amount of strong liquor, and add a little water to the edge of the kimchi jar to prevent air from entering.

4. If the fermentation and pickling period is more than 10 days, bubbles may be generated during the fermentation process, which is a normal phenomenon.

5. You can open the lid and eat it after 10 days. After a long period of pickling, the beans will be sour and delicious with a better taste.

How to make sour beans

Method 1

1. Put water in a pot, add pepper and salt, bring to a boil, and let it cool. Wash and cut beans into sections, and dry them with a kitchen towel or dry them completely (if you have a large jar, you can pickle the whole beans)

2. Wash and dry the kimchi jar, put the cold pepper salt water and beans into the jar. The water should cover the beans, but not full. Try to fill 3/4 of the jar. Then add some strong liquor. If you like spicy food, add some dried chilies. Finally, seal the jar with clean water and place it in a cool and ventilated place for 4-5 days. It is ready to eat.

Method 2

1. First, you need a kimchi jar or a sealed glass container, wash it clean, and make sure it is oil-free and dry.

2. Tear off the old tendons of fresh beans, wash them clean, and dry the moisture on the surface.

3. Prepare a large clean basin, put the dried beans in it, and then add salt (it would be better if you can buy special salt for pickling). For 500g of cowpeas, use 250g of salt. Then rub the beans with salt until they turn emerald green.

4. Put all the emerald green beans together with salt into the kimchi jar, and then pour in cold boiled water or mineral water until the beans are covered.

5. It will take about a week, but it will not be particularly sour because the first batch of salt is usually sufficient and you can continue to pickle it; you can also add peppers, cucumbers, radishes, etc. to pickle together.

How much salt should be added to 10 catties of sour beans

Generally, 300-500g is enough. It is recommended to use a 10:1 ratio of beans to salt when pickling sour beans, that is, 100g of salt is needed for 1000g of beans. Since everyone has different tastes, you can add salt according to your taste and needs.

It usually takes about 7 days or even longer to pickle sour beans.

When making pickled sour beans, you must use relatively tender fresh beans, otherwise the pickled sour beans will not be crisp enough.

The amount of salt used when pickling sour beans is very critical. If too little salt is used, the sour beans will easily fail to be pickled, while too much salt will slow down the fermentation speed and make the taste saltier.