Cucumber 2500g, green pepper 50g, fennel 50g, celery 50g, salt 100g, 2 fragrant leaves 50g, garlic 50g, 2 dried peppers and a little pepper.

Exercise:

1. Wash cucumber, celery, fennel and garlic, and cut horizontally. Put a layer of washed cucumber in an acid-resistant container, sprinkle with a layer of celery, fennel, garlic, fragrant leaves, pepper, dried pepper and green pepper, and put a layer of cucumber on top.

2. Put 2500 grams of water into the pot, boil it, add salt and stir well. After the salt melts, pour it into a container filled with cucumbers, put a lid on the container and hold it down with a heavy object. Cover the mouth of the vessel and ferment at about 38 degrees. When fermented until foaming, move to 5℃ for storage. Cool thoroughly and serve.