1. Prepare 5 catties of cucumbers.
2. Cut the cucumber into sections, and then cut into four pieces (the smaller ones are better and the smaller ones are better and crisper), and sprinkle with salt and water.
3. After about two or three hours, put the watered cucumbers up with a clean cloth, wrap them, and press them with heavy objects for about half a day.
4. Cucumber after pressing.
5. Prepare all ingredients. Slice ginger and garlic.
6. In a clean oil-free pot, put all the chili and peppercorns in, then add regular soy sauce and a spoonful of dark soy sauce to boil.
7. Squeeze the pressed cucumber to dryness and put it in an oil-free container. Put the sliced ginger and garlic together.
8. Pour in the soy sauce that has been cooked and cooled. Finally, pour a small lid of white wine on the surface.
9. It can start in about two days, and those who like the sour taste can wait for about a week.
Tips:1. At home, I saw that the mother's pomelo peel was poured directly into the soy sauce, which has not been cooked, so I think it should be no problem if it is not cooked. It may be more fragrant if you just cook the chili and peppercorns together. But the whole process is oil-free.
2. If you want spicy food, you can add more chili!
3. It is best to keep it in the refrigerator and use oil-free tools every time it is clamped.
4. Liquor must be indispensable.
5. After the soy sauce is boiled, be sure to wait for it to cool before pour it into the container for the cucumbers, and the cucumbers must not be used.
