Homemade Capers

Homemade Capers

1. The container is disinfected with boiling water. I use a glass kimchi jar, so I first pour a little hot water to let the glass jar slowly heat up, and then pour a lot of boiling water to scald it​. The container for sauerkraut is best to use coarse porcelain or glass, and it should not be stained with oil​.

2. Clean all tools that come into contact with food ingredients with dish soap, and don't make them stained with oil. For example, a basin for washing vegetables, a basket containing ingredients, if you want to cut the cowpea into sections, the knife and cutting board should also be cleaned.

3. Choose the bad and old cowpeas, wash them, and put them in a basket to dry them in the shade.​

4. Boil a large pot of water, add salt, sugar, and pepper to boil and let cool​.

5. Boil a large pot of water, add salt, sugar, and pepper to boil and let cool​.

6. Put the cowpea in and put tender ginger on the surface. First, I like to eat pickled tender ginger. Second, use the weight of the tender ginger to hold down the cowpea to prevent it from floating.​ If you don't like tender ginger, use other weighty vegetables such as radish​.​

7. I didn't have enough water, so I boiled another pot of water, let it cool, and poured it in. There were no ingredients.

8. Pour in the white wine, close the lid, and pour clear water into the edge of the altar to seal it.​

9. Although I talked about pouring white wine in the previous step, I forgot to put the white wine myself. It may be that the disinfection was in place. There were no white flowers within a week. I saw that it did not have white flowers and did not add white wine. As a result, I found out when the altar was opened. There is still a bit more​. But it’s okay, scoop the white flowers clean with a spoon scalded in boiling water, and add white wine​.

10. Wait until the color of the cowpea turns yellow, you can eat it. I tried a bite, it was sour and refreshing​!

Tips:

1 When pickling sauerkraut, don’t put too much salt. If there is too much salt, it won’t be sour​, so I added water 2 times without adding any more salt. Adding sugar is to provide nourishment for lactic acid bacteria, so you don’t need too much; adding pepper is In order to increase the fragrance​, you can leave it alone.​
2 All tools and containers that come into contact with food must be oil-free and water-free​. Therefore, the washed ingredients should be dried.​
3 High-level liquor is to inhibit the growth of various bacteria. Generally speaking, liquor should be above 50 degrees, but I use 45 degrees liquor, and the effect is also good. After adding white wine to my capers, the white flowers that hadn't been cleaned disappeared.​
4 Don't soak the beans in the jar again when the beans are sour. Take them out and keep them tightly sealed and refrigerate or freeze them, otherwise they will become more sour​.
5 Don't throw the kimchi water, you can continue to soak the vegetables, add salt as appropriate​.​