First, cucumber pickles:

Cucumber 10 kg, cut into sections, pressed with brine 12 hours and pressed with bricks for 24 hours.

65438+ 0.5 kg of salt, 3 kg of soy sauce, half a kg of ginger and garlic, 2 liang of monosodium glutamate, oil, sugar and wine.

Second, the practice of hot and sour sauce:

Pepper 10 kg, soy sauce 2 kg, ginger and garlic 1 kg, vinegar 1 kg, sugar 1 kg, salt 1.4 kg, and essence 2 liang.

Third, kimchi.

Ingredients: 250g cabbage, 250g cucumber and 50g carrot.

Seasoning: 50g of white vinegar and 50g of sugar.

Practice: cut the cabbage into pieces, cut the cucumber and carrot into strips, marinate them together with salt, remove some water and put them in the jar.

Add a proper amount of water to the pot, add sugar, white vinegar, ginger, dried pepper and pepper, boil to make pickle juice, cool and pour into a jar filled with vegetables. Marinate 12 hour and serve.