1, sweet and sour cucumber. Select tender, short and firm cucumbers, wash them, put them in 8- 10% salt water, naturally ferment for two weeks, and take out the cucumbers after fermentation. First, cool boiled water to 80℃ to soak cucumber, keep the temperature at 60-70℃ for about 15 minutes, remove most of the salt in cucumber, take it out, soak it in cold water for 30 minutes, and drain it for later use. sugar ...