Homemade Sourdough Cowpeas

Name: Homemade Sourdough Cowpeas
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g cowpea; 50g Coarse salt; 10g White wine; 1 tablespoon Flour; 1 tablespoon baking soda

by Leaf's Little Chef

4.9 (1)

Favorite

3

Difficulty

Easy

Time

48h

Serving

2

Soaking sour cowpea is very refreshing, and it is very good for stir-frying capers with minced meat. Moreover, the sour cowpea made by yourself tastes much better than those bought outside, and it is clean and hygienic.

Ingredients

1000g Cowpea
50g Coarse Salt
10g White Wine
1 tablespoon Flour

Buy on JD Buy on Amazon
1 tablespoon Baking Soda

Homemade Sourdough Cowpeas

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.