Homemade sour bean curd

1. Remove the pointed ends of the beans and select the ones with insect eyes, such as garlic, ginger slices, and spicy millet. Clean all the ingredients and air dry them. I directly put them in the sun to air dry at 30 ℃ for half an hour.

After cleaning the glass jar, disinfect it with steam (or use an oven, do not preheat at 100 ℃, bake for 10 minutes), then air dry the water and put the beans in.

3. Add ginger slices, garlic cloves, and spicy millet.

4. Add salt and rock sugar (I used coarse salt here, just feel free to use it). It's a bit full, but adding rice water later will cause it to sink.

5. Add the rice washing water for the first wash, which should cover the ingredients in the glass jar. Approximately 1000g was used here.

6. Cover and ferment in a cool place for 3 days before opening for consumption.

This is the pickled green beans that I have been marinating for half a month.