Salt-Pickled Long Beans
“When it comes to pickling vegetables, everyone has their own method, and every region has its own customs. I don't follow a set style—I simply pickle according to my own imagination and taste. This isn't so much a tutorial or SOP (Standard Operating Procedure), but the result is quite good: lightly salty and pleasantly tangy, with an extra layer of aroma. It pairs equally well with rice, noodles, or porridge. Happy to share it with you all.”
Ingredients
long beans
About 600g
Erguotou (Chinese sorghum liquor)
2 tablespoons
Instructions
1
Step 1
Pick the long beans, wash them, and let them air dry.
2
Step 2
Add water to the pot—not too much, just enough to cover. Bring it to a boil, then reduce to low heat and simmer for about 10 minutes to release the flavor of the seasonings. Add sea salt until the brine is saturated.
3
Step 3
Let the brine cool down after cooking. If there isn't enough, you can add boiled water and sea salt, then let it cool again. Don't use unboiled water, as it can cause mold.
4
Step 4
Pour 1 tablespoon of Erguotou into the bottle, then roll the bottle around so the liquor coats the entire inside. Cap it, then turn it upside down so the liquor touches the cap as well. Pour out any excess liquor.
5
Step 5
Pack the long beans into the bottle.
6
Step 6
Pour in 1 tablespoon of Erguotou, then add the cooled seasoned water along with the sediment—don't waste it. Try to submerge the beans completely. If they float up, use something slightly smaller than the bottle mouth (like a small cap) to weigh them down. Place a piece of plastic wrap over the cap, then screw the lid on tightly. If you have a bad memory, you can stick on a date label. Pickle for 5–7 days. When done, pour off the brine and store in the refrigerator (not the freezer). Before cooking, dice or cut into segments, rinse in water, squeeze out the water, then rinse again to reduce the saltiness. OK.
