.. _recipe-5bd9317fce20d45c1dd7065d4a6141f8:

酸豆角 / Fermented Cowpea
============================================


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    `Find out more about this dish on Google ➡️ <https://google.com/search?q=%E9%85%B8%E8%B1%86%E8%A7%92%20/%20Fermented%20Cowpea>`_


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.. attention::

   This is an uncompleted recipe.


🏷️Tags
------------

:bdg-link-primary:`🏷️Chinese Cuisine <../../search.html?q=%F0%9F%8F%B7%EF%B8%8FChinese%20Cuisine>`

🖼️Image
--------------

.. image:: ../../Images/recipe-5bd9317fce20d45c1dd7065d4a6141f8.jpg
  :width: 600

🥦Ingredients
------------------------

|uncheck| Cowpeas


|uncheck| Starchy `water <https://en.wikipedia.org/wiki/water>`_ (like pasta `water <https://en.wikipedia.org/wiki/water>`_ `or <https://en.wikipedia.org/wiki/or>`_ `water <https://en.wikipedia.org/wiki/water>`_ used for rinsing `rice <https://en.wikipedia.org/wiki/rice>`_)



🧂Seasoning
--------------------

|uncheck| `Salt <https://en.wikipedia.org/wiki/salt>`_ [2%]



🔢Directions
----------------------

#. Cut off two sides of the cowpeas and wash thoroughly
#. Let the cowpeas dry on a rack then pat dry with paper towels
#. Stuff the cowpeas in a jar and add starchy water and a glass weight on top
#. Add salt equal to 2% of the total capacity of the jar in weight to the jar and mix well
#. Add purified water and fill to the brim
#. Seal the jar with lids for fermentation purpose, otherwise burp daily
#. Let it ferment for 2 weeks
#. Store the jar in the fridge to slow down fermentation