How to make your own spicy pickled cowpeas

Do you know how to make homemade pickled spicy cowpeas? Let me tell you the specific method below. It is very simple and easy to learn.

Homemade pickled sour and spicy cowpea ingredients

1 handful of lean cowpea

1 handful of chili pepper

A kimchi jar

150g salt

20g rock sugar or white sugar

5g Sichuan peppercorns

1 small cup of white wine

1 piece of Amomum villosum

3 star anise

1 piece of ginger

Appropriate amount of water (depending on the size of the jar)

Homemade pickled spicy cowpea method/steps

Wash the jar twice and then stand it upside down to drain the water. Wash the cowpeas and garbage and set them aside to drain. Peel the ginger and wash it and drain it. Rinse the cardamom, star anise, and pepper quickly and drain them. Make sure all the materials are free of oil stains.

Boil a pot of water and let it cool, or use commercially available purified water; divide the cowpeas into 5 pieces and tie them up

Divide the salt into two parts, pour one part into the jar first, then pour in rock sugar or white sugar, add ginger, pepper, star anise and other ingredients, then pour in white wine, and finally pour in half of the jar of boiled and cooled clean water or purified water

After washing your hands, gently place the bundled cowpeas in the jar, then add the chili peppers, add another portion of salt, and finally pour in boiled and cooled clean water or purified water until it is 80% to 90% full.

Put the lid on the jar, then pour a little water on the edge of the jar, cover the jar, and put the kimchi jar in a cool place without direct sunlight. After a week, you can start eating!

Precautions

1. Thin cowpeas are those that look thin and tight, without bubbles or bloating. Bubble-like fat cowpeas are not tasty when used to make pickled cowpeas.

2. The most important requirement for making kimchi is that all containers and materials must not be stained with oil, otherwise the kimchi will definitely go bad and grow white mold, which the elderly call "raw flowers". Therefore, not only during the process of making kimchi, but also when scooping kimchi in the future, the chopsticks must be clean.

3. The amount of liquor poured into the jar varies according to the size of the jar and the amount of kimchi. You can add a little more. I really like the taste (unfortunately, I have no liquor at home, only that little bit left, otherwise I would definitely add another cup)

4. In my hometown, when making pickled vegetables, we would get some "old sour water" from other people and put it into the jar, which can ferment quickly. If you have cans of pickled peppers bought in the supermarket, you can also add some of the pickled pepper water.

5. If the amount of water on the edge of the altar becomes less, add some water every day to ensure that the water on the edge of the altar does not dry up.