Pickled cucumber Main ingredient: cucumber.　Accessories: salt.　Method: wash the cucumber, put in a cool ventilated place to make the water evaporate, and then put in the altar, every 500 grams of cucumber about 150 grams of salt. Set a layer of cucumbers sprinkle a layer of salt; pickling the next day to pour an altar, and then add a little boiling over the cooled brine.　After that, pour the altar once a day in the morning, the altar cover will be slightly open during the day, so that air circulation; open the altar cover in the evening, so as to avoid heat.　Pickled cucumber most avoid raw water, altar stained with raw water, cucumber will mold. In this way, about 7 to 10 days can be eaten.　Pickled kohlrabi Main ingredients: kohlrabi 5 kg.　Auxiliary ingredients: salt 500 grams.　Method: 1. Select fresh kohlrabi, peel, cut into flaps, wash with water, soak for 6-8 hours, drain. 2. kohlrabi into the tank, a layer of kohlrabi a layer of salt, the top layer of more sprinkles, placed in the shade. 3. the next day to pour the tank, and then every 1-2 days to pour the tank for 1 time, pour 4-5 times in a row. The next day, pour the tank, then every 1-2 days, pour the tank once, 4-5 times in a row, kohlrabi become soft, salt has been dissolved. Make the salt water did not exceed the kohlrabi 6 centimeters or so, on the pressure of the heavy stone, cover the jar lid. Pickle for about 30 days, you can pour the tank again 1 time, to the skillet was light yellow without white heart, can be eaten.　Pickled sesame cilantro Main ingredients: cabbage 5 kg, 100 grams of black sesame.　Accessories: 300 grams of salt, 20 grams of five-spice powder, 300 grams of crushed garlic cloves, pepper and cooked vegetable oil.　Preparation: 1. Choose long stalks, short leaves, strong white tender cabbage, drying for a few hours, remove the roots, leaves and old gangs, wash with water, drain. 2. cut the stalks into long strips of 5 cm long and 0.6 cm wide, drying in the sun. 3. black sesame seeds fried to be used. 4. add salt to the billet, mix it well and then put into an altar with a cover, marinate for 1 day, fish out and then pour a little salt brine. Add five-spice powder, crushed garlic cloves, pepper, plus cooked black sesame seeds and cooked vegetable oil. Add a little preservative. Stir well and put into a small altar, press firmly to compact and seal for 1 month before serving.　Pickled Sliced Sanshin Main Ingredients: 2kg carrot, 2kg white radish, 1kg big head garlic.　Accessories: 500 grams of salt, 100 grams of soy sauce, 50 grams of sesame oil.　Method: carrots, white radish and daikon radish were removed from the roots and whiskers, washed with water, cut into slices with a knife, put into a pot, sprinkle salt pickle 1 day after taking out on the reed mat in the sun to 6-7% dry, and then added to the brine soak 1 day after taking out in the sun to 5% dry, put into the brine rubbed to soften, together with the seasoning altar, seal the mouth of the altar, about 30 days later you can take out and consume.