Raw material formula fresh cucumber (cucumber is the best) 12.5 kg salt 500 g garlic 200 g dried pepper 15 g celery 250 g fresh fennel 250 g green pepper 150 g horseradish 250 g fragrant leaves 4 pieces of pepper 5 g clear water12.5l.

manufacturing method

Wash the cucumber clean. Remove the leaves of celery and wash them. Clean fresh fennel, wash it. Wash horseradish and slice it. Wash garlic and cut it horizontally.

2. Put the washed cucumber in a small jar, put a layer of cucumber, and then put a layer of pepper, fragrant leaves, garlic, horseradish, eggplant, celery and dried pepper. Put 3 ~ 4 layers in turn.

3. Melt 500 grams of salt with 12.5 liters of clean water and pour it into the cucumber tank. Put a bamboo grate on it and press a stone (tightly, not floating). Cover the cylinder mouth.

4. Put it in an environment of about 37℃ for fermentation. After foaming, it is moved to 1 ~ 5℃ refrigerator for storage, and after being completely cooled, it becomes pickled cucumber.

Product features crisp and sour mouth, relieve boredom and help digestion. It can be eaten raw or served as a side dish.