1. Buy fresh tender cowpeas
2. Go to both ends
3. Soak in water, add 1 tablespoon flour and 1 tablespoon baking soda, soak for 20 minutes
4. Rinse carefully
5. Drain the water
6. Then wash it twice with cool boiled water to fully remove the raw water
7. Soak in the kimchi jar
8. Add pickling salt
9. Add white wine
10. Cover the lid, add cool white to the edge of the altar, open and seal
11. You can eat it in four days, but you have to wait for 20 days to have the lowest nitrite content
Tips:1. For the specific production process and precautions of kimchi brine, please refer to my other recipe: the practice of authentic Sichuan kimchi
2. Rinse thoroughly with cool boiled water to get rid of all raw water;
3. The rim of the altar should also be cooled and boiled, not raw water. The water in the rim of the altar should be added regularly and cleaned regularly;
4. My jar itself has very mature brine, so every time I add new kimchi, I add pickling salt as appropriate. Different dishes add different salt, such as hot peppers.
