Recipe calories: 307.5 (kcal)

Main ingredient

Buckwheat 500 grams

Methods/Steps

1

Preparation materials: buckwheat; accessories: vinegar, soy sauce, rock sugar, salt.

2

Wash the fresh buckwheat head to remove sediment, the outer layer of the older peeled off, fished out and drained, cut off the ends, put in a large bowl.

3

Put in 2 tablespoons of salt and mix well, cover and marinate for 1 hour. (Bowls are best if they have lids. If they don't have lids, use plastic wrap to seal the bowls; pickle hygiene is very important.)

4

Pour off the water from the pickle, then add the rock sugar, vinegar, and soy sauce, mix well, cover, and let stand for 30 minutes until the rock sugar melts. Use chopsticks to dip some of the juice from the pickled buckwheat, test the flavor, and adjust it to the sweet and sour flavor that suits your taste. This method is the most straightforward. It doesn't have to be exactly proportional.

5

After the taste is right, put it into a clean, sealable glass container and let it marinate at room temperature for a week.

6

After a week it is ready to eat. When eating, use clean, oil-free chopsticks to pick out and take as much as you can eat, and keep the rest sealed.