Wash and shred small vegetables; Remove the pedicels and seeds of dried red peppers and cut them into circles for later use. Put the cut vegetables into a basin, sprinkle with salt, knead well, press them with buckles and add salt; Marinate for three or four hours, and after the salt water seeps out, put the chopped vegetables in your hand to squeeze out the juice; Add dried red pepper and stir evenly; Add a little sugar to taste, add 1 teaspoon of homemade mixed lobster sauce, and continue to marinate 1 for 2 days.

The practice of pickled cucumber: wash the melon, drain the water, cut it into two sections, or do not cut it, thicken it with salt, mix well and compact it, and press the surface with a clean big stone. Pickling for 3-4 days, taking out cucumber, and draining salt water; Wash and dry the pickling tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the cylinder head and make it 10 day.

Sauce lettuce practice: lettuce peeled and washed; Put into a small jar filled with clean poison, salting with salt, and drying in the sun; Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days. Spread bean paste evenly on lettuce to avoid inconsistent taste of sauce; If the amount of sauce is large, you can pick out the douban residue, dry it, and keep it in a jar.

Assorted kimchi practice: disinfect and clean the kimchi jar and dry the water with a clean cloth. Pour 2 kg of cold boiled water into a jar, and add salt, dried pepper, pepper, ginger, brown sugar and white wine to make pickle water. Wash and dry all kinds of vegetables to be soaked, put them in the jar, cover them, add water to the edge of the jar, and check that the edge of the jar is not short of water at any time, so that they can be soaked for 7- 10 days.