Wakame with Cucumber
1.
Wash the cucumbers, cut in two, and cut diagonally into thick slices with a width of 1 cm.
2.
Put the cucumber and coarse salt into the food bag, mix well, pickle for about 3 hours, and rub it several times to make the cucumber dehydrated more evenly. (If you want to eat it immediately, you can reduce the pickling time, and the moisture is sufficient; it needs to be stored for a long time at least 6 hours, and a large amount of water will be analyzed to make the taste more crisp).
3.
Wash the wakame and soak it in boiling water, cut it into pieces with scissors, and control the moisture.
4.
Crush the ginger and pickle it slightly in cucumbers with cucumber juice.
5.
Pour the wakame, vinegar, and white sugar into it, and stir evenly.
Put it in a clean, water-free glass jar, and it can be stored in cold storage for 7 days.
Tips:
Be sure to choose more tender and fresh cucumbers. Ordinary cucumbers need to be de-seeded; fruit cucumbers with a crisp taste are best, not thick-skinned mountain cucumbers.
