Cooking Steps

1. 

   Step1:Fresh cucumber with thorns. Wash and cut into strips. Like crispy and narrow. Can not put radish and carrot. I just don't want to make pickle too monotonou

2. 

   Step2:Sprinkle salt. Use your hands to mix it. After half an hour, pour out the water. Sprinkle some salt and marinate for a long time. It's not afraid of salt. Finally, rinse it with water

3. 

   Step3:Two hours later. Put it in a net bag. Press it with a heavy load

4. 

   Step4:Every time I do these things, I miss my childhood in my hometown. I used to watch my parents do them. Now I'm in Shenzhen. I'm so far away from home. The food itself is not as good as the taste of my home. My work and life are so tight. I also take time off every week to do something by myself. In fact, I just miss the taste of my home. But I always have the taste of my mother here or nowhere. I used to press it with big stones Then put it in the jar. Now it's in the steel forest. There's no stone. You can only use a bucket of water and a glass bottl

5. 

   Step5:After a night's pressing, the narrow cut is wilting. It's very crispy. The wide one will feel like meat. It depends on personal preference. In fact, it shouldn't be added with radish. I don't know if it will taste good. Because our hometown doesn't eat this kind of white radish

6. 

   Step6:Then pour the soy sauce (raw soy sauce is OK. The color is not too bad. Every condiment I use is good. When I choose it, I will see the ingredients. As long as it's brewed, I don't want too many additives. Good things have good color, pure taste and low consumption. Why buy cheap ones) into a clean container. I use raw soy sauce. It's not recommended to use a stir fry pot. Then add ginger slices, pepper, seasoning and icing sugar Salt, garlic cloves, white vinegar, rice vinegar or balsamic vinegar should be boiled properly. When it's slightly hot, add chicken essence or monosodium glutamate to cool it (it's hard for everyone to adjust. These are all right amounts. It's not accurate enough to make Chinese food. It's said that the right amount of seasoning is terrible. In fact, the most terrible thing is that you don't adapt to your own taste) different regions, different eating habits, and it's difficult to do s

7. 

   Step7:Your choice depends on your tast

8. 

   Step8:Dry the cucumber a little. Pour a little clean height into the container and count the white spirit. It can be hung evenly over the container. The main flavor and disinfection. This is different from kimchi. No fermentation is needed

9. 

   Step9:Then you can put it on. Ten millio