Homemade Pickled Long Beans Exclusive

Snap off the ends of the green beans, remove those with wormholes, and wash the garlic, ginger slices, and small chili peppers thoroughly, then let them dry. I directly put them under the sun to dry; at a high temperature of 30°C, half an hour is enough to dry them.

After cleaning the glass jars, sterilize them with steam (you can also use an oven, 100℃ without preheating, bake for 10 minutes), then let the water dry, and put the green beans in.

Add slices of ginger, garlic cloves, and small chili peppers.

Add salt and rock sugar (here I used coarse salt, you can use any kind), it's a bit full, but later when we add the rice washing water it will sink down.

Add the rice-washing water from the first rinse, just enough to cover the ingredients in the glass jar; about 1000g was used here.

Cover it with a lid and ferment in a cool place for 3 days before eating.

These are the pickled long beans I have marinated for half a month.

I like to stir-fry the prepared pickled long beans with minced meat😀.

Sour and spicy, very appetizing and goes well with rice.